Egg Bake with Wheatberries, Kale and Cheddar
Recipes
Here is a nice whole grain dish you can enjoy for breakfast or brunch, this particular dish is made with einkorn but you can also experiment with gluten free whole grains.
Ingredients
- ¾ cup (105g) cooked einkorn wheat berries*
- 2 tbsp. jovial extra-virgin olive oil
- ½ cup (60g) diced yellow onion (from ½ medium onion)
- 2 garlic cloves (7g), minced
- ½ bunch kale (140g), stemmed and coarsely chopped (about 2 ½ cups / 75 g)
- 1-2 tbsp. butter, to grease ramekins
- 6 large eggs
- ¾ cup (165g) whole milk
- ¼ tsp. kosher salt
- ¼ tsp. freshly-ground black pepper
- ¾ cup (60g) grated cheddar cheese
Instructions
- *Cook einkorn wheat berries according to Basic Cooking Instructions on the package.
- Preheat the oven to 400°F. In a medium saucepan, warm the olive oil over medium-high heat. Add the onion and sauté until soft and translucent, about 5-7 minutes. Add the garlic and sauté for an additional 1-2 minutes, taking care not to let it brown or burn. Fold the chopped kale into the saucepan and stir to combine. Cook until wilted, about 3 minutes.
- Thoroughly butter four 10-ounce ramekins (or five 8-ounce ramekins). Place ramekins on a baking sheet.
- In a small mixing bowl, beat the eggs with the milk, salt and pepper. Fold in the grated cheese, cooked wheat berries and kale mixture. Divide evenly into the prepared ramekins.
- Place in the oven and cook for 20 to 25 minutes, or until tops are golden.
Tips
Enjoy warm; cover and refrigerate any leftovers for up to 3 days.
