Breakfast
Low-Fat Low-Carb Low-Sugar
Vegan + Vegetarian
Eggs over Kale + Sweet Potato Grits
Prep: 10 mins
Cook: 35 mins
Cook: 35 mins
Servings: 4
This warm, filling, nutrition-packed breakfast is full of flavor and will keep you going strong all day.
Ingredients
- 1 large sweet potato
- 2 cups fresh organic kale (chopped)
- 1 tablespoon extra virgin olive oil (1 tsp for coating soufflé dishes, 2 tsp for sauce pan)
- 1½ cups water
- 1 cup organic low-fat milk
- ¾ cup organic grits (quick-cooking)
- ¼ teaspoon sea salt
- 4 Pasture-Raised eggs
*Use organic products whenever possible
Nutritional Info
| Nutrition Info | PerServing | Daily% |
|---|---|---|
| Calories | 288 | 14% |
| Fat (g) | 10 | 15% |
| Saturated Fat (g) | 3 | 13% |
| Carbohydrates (g) | 38 | 13% |
| Protein (g) | 13 | 25% |
| Sugars (g) | 6 | 0% |
| Fiber (g) | 4 | 15% |
Preparation
- Preheat oven to 350°F. Coat 4 individual soufflé dishes with 1 tsp vegetable oil.
- Make 3-4 slits in sweet potatoes; cook in microwave until just soft. When sweet potatoes are cool enough to handle, peel, cut into chunks, and puree in food processor.
- Heat remaining vegetable oil in sauce pan, and sauté kale about 5 minutes.
- 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.
- Divide grits mixture evenly among 4 soufflé dishes (or place all in casserole dish).
- Make 4 depressions in the grits mixture with the back of a large spoon. Carefully break one egg into each hollow.
- Bake uncovered for 30 minutes until eggs are cooked. Let cool 10 minutes before serving.
Tip
Add cinnamon and curry to the potatoes for a deeper, more layered flavor.
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