Eggs over Kale and Sweet Potato Grits
A modern twist on a Southern classic, this baked breakfast dish features eggs and grits with sweet potatoes and kale.
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1/4 of the recipe of Eggs over Kale and Sweet Potato Grits
182
칼로리
10g
단백질
16g
탄수화물
9g
지방
2g
식이섬유
5g
당류
354mg
나트륨
포화지방 2 g · 콜레스테롤 207 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
sweet potato
1 large · orange flesh
fresh kale
2 cups · chopped
vegetable oil
1 tablespoon · divided
water
1 1/2 cups
non-fat milk
1 cup
grits
3/4 cup · quick cooking
salt
1/4 teaspoon
eggs
4
조리법
- 1
Preheat oven to 350 °F.
- 2
Coat 4 individual soufflé dishes with 1 tsp vegetable oil.
- 3
Make 3 to 4 slits in sweet potatoes; cook in microwave until just soft.
- 4
When sweet potatoes are cool enough to handle, peel, cut into chunks, and puree in food processor.
- 5
Heat remaining vegetable oil in sauce pan, and sauté kale about 5 minutes.
- 6
In a medium sauce pan, boil water and milk, add grits and sweet potatoes; cook for 5 minutes. Remove from heat; stir in sautéed kale.
- 7
Divide grits mixture evenly among 4 soufflé dishes (or place all in casserole dish).
- 8
Make 4 depressions in the grits mixture with the back of a large spoon. Carefully break one egg into each hollow.
- 9
Bake uncovered for 30 minutes until eggs are cooked. Let cool 10 minutes before serving.
출처: USDA MyPlate Kitchen · Produce for Better Health Foundation
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