Baked Eggs over Sweet Potato and Kale Grits

Ingredients

• 1 adet büyük boy tatlı patates · 100 kcal
• 2 su bardağı doğranmış taze kale yaprağı · 44 kcal
• 1 yemek kaşığı sıvı yağ (bölünmüş) · 118 kcal
• 1.5 su bardağı su
• 1 su bardağı yağsız süt · 117 kcal
• 3/4 su bardağı mısır irmiği (grits) · 76 kcal
• 1/4 çay kaşığı tuz
• 4 adet büyük boy yumurta · 273 kcal

Method

1. Preheat your oven to 350°F (175°C). Prick the sweet potato with a fork several times and microwave until soft, about 5 to 8 minutes. Once cool enough to handle, peel and puree the sweet potato in a food processor.
2. Heat 2 teaspoons of the vegetable oil in a saucepan over medium heat and sauté the chopped kale for about 5 minutes until tender, then set aside. Use the remaining 1 teaspoon of oil to grease 4 individual soufflé dishes or one medium baking dish.
3. In a medium saucepan, bring the water, milk, and salt to a boil. Whisk in the grits and sweet potato puree, then cook on low heat for 5 minutes, stirring constantly. Remove from the heat and stir in the sautéed kale.
4. Divide the grits mixture evenly among the prepared dishes. Use the back of a spoon to make a small well in the center of each portion, carefully crack an egg into each well, and bake uncovered for 30 minutes until the eggs are set. Let cool for 10 minutes before serving.

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