How to Make Ultimate Eggs over Kale and Sweet Potato Grits

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Make Ultimate Eggs over Kale and Sweet Potato Grits. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Eggs over Kale and Sweet Potato Grits, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggs over Kale and Sweet Potato Grits delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eggs over Kale and Sweet Potato Grits is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Eggs over Kale and Sweet Potato Grits estimated approx 45 mins.

To get started with this recipe, we must prepare a few ingredients. You can have Eggs over Kale and Sweet Potato Grits using 8 ingredients and 9 steps. Here is how you cook it.

For the Performance Triad, please use the nutrient & serving size information provided below. Recipe Analysis: (1 serving = 1/4 recipe) Per Serving: 281 calories; 12g protein; 9g fat, 37g carbs (3 carbs: 1 protein) Recipe = 3 servings of vegetables, 0 servings of fruit (1 vegetable per serving, 0 fruit per serving) *This recipe is from unknown Serving Suggestions: Serve with an 8 oz glass of 100% grapefruit juice.

Ingredients and spices that need to be Take to make Eggs over Kale and Sweet Potato Grits:

1. 1 large sweet potato (orange flesh)
2. 2 cups fresh kale (chopped)
3. 1 tablespoon vegetable oil (divided)
4. 1 1/2 cups water
5. 1 cup non-fat milk
6. 3/4 cups grits (quick cooking)
7. 1/4 teaspoon salt
8. 4 eggs

Instructions to make to make Eggs over Kale and Sweet Potato Grits

1. Preheat oven to 350°F.
2. Coat 4 individual soufflé dishes with 1 tsp vegetable oil.
3. Make 3-4 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.

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