Baked Eggs With Kale, Bacon and Cornbread Crumbs Recipe (2024)

Great recipe! I got home late tonight and decided I wanted something light. I made a few adaptations using what was in my fridge ... turkey bacon (2 slices), peppered salami (1 slice), added a little broccoli and mushrooms. I'm in the south so I also have a shaker of yellow pepper spiced vinegar (for greens and such) so I used that in place of the cider vinegar. After removing from the oven, I topped with fresh Parmesan cheese and a tiny bit of spicy Mexican red sauce (taqueria style). Wow!

Hi all! After reading your notes, we've adjusted the salt down by 1/2 teaspoon, but as always, season your food to taste. Keep in mind that this recipe calls for kosher salt. If you use fine table salt, your dish will be much saltier. Happy cooking!

Delicious! The pepper vinegar others are suggesting would be a welcome twist, particularly here in Texas, where food bites back. I made cornbread: Pre-heat 2 tbs vegetable oil to 425° F. in a 12" cast iron skillet. Mix 3/4 cup stone ground corn meal, 1 tsp baking powder, 1 tsp salt, 1 tsp sugar, 1 egg, 1/8 cup vegetable oil, 3/4 cup milk. Pour into hot skillet and bake for 25 minutes. Crumble and toast while the eggs are baking, then sprinkle on the baked eggs and kale. Add grated Parmesan.

Don’t need to add salt if using bacon. Comes out way too salty.

Great recipe! Made this with a Vidalia instead of yellow onion. The sweetness of the Vidalia takes the bitterness away from the kale and makes a great mix. I agree with others here who suggest that the bacon makes the salt unnecessary.

If you don't want to eat bacon, you can add 2 Tbls. tamari, 1 Tbl. nutritional yeast and 1 tsp. liquid smoke. Add it to the pan when you add the stock and vinegar. It was great!

I make a version of this all the time, on the stove. Olive oil, cumin seed or other spices optional, thinly sliced onion, greens, glug of cider vinegar (I like it tart), slide in the eggs, season, quick lid to trap the steam, done. No need for the oven, or bacon, or cornbread--what a fussy recipe this one is.

Instead of the plain vinegar called for, substitute the pepper vinegar ubiquitous to the Southern table. Spectacular!

Added fresh morel mushrooms and asparagus to our veggie version on Mothers Day. Absolutely delicious!

Great and surprising combination of ingredients! However, where I live it seems as all store-bought corn muffins and cornbread are so sweet that they taste like cake. I found several quick cornbread mixes in the grocery story (Jiffy has a good one), that mix up easily and bake, so I did that, saving the rest for the author´s suggestion to try making croutons for a salad. Also if you are stuck with gluten-free people, this recipie will satisfy that requirement.

Made this for my wife for Mother's Day. It would have been great, but there was far too much salt in the recipe--especially since there's bacon in it. Next time I'll probably cut the salt out altogether.

Excellent recipe to riff on. I had spinach and no bacon, so sprinkled sharp cheddar on top in the last few minutes of baking and it was terrific.

Made it to the recipe but served with harissa and some gorgeous fresh goat cheese. It just sounded right and it was!!!

Omitted the onions, and used fresh red chili, scallions, and sun dried tomatoes. Did the recipe the same outside of that and it was GREAT!

I make this all the time. I use 3 bunches of kale and cook it in the deep cast iron skillet. Also, just make cornbread. No one will complain.

Truly wonderful! We actually had this for dinner. I added Swiss chard and substituted champagne for white wine. I also added extra garlic and a light topping of parmesan cheese. Can’t wait to make it for guests.

Yum! I made this as written, except subbed some croutons I had on hand for the cornbread crumbs. I halved the recipe and made in a 10” pan - worked great. I used apple cider vinegar and water. Definitely going into the rotation.

This is one of those reviews where there were a lot of changes. But it was delicious! We don’t eat bacon, so I used butter and olive oil as the fat. Added some red bell pepper to the onion, smoked paprika for the spicing. And chick peas just because. Based on reviews added cheese on top of the eggs (decided on queso fresco), and then made corn bread on the side. A great weeknight dinner!

Delicious. After reviewing the comments and the author's note, I made my own cornbread and then salted it when crisping the crumbs. They add a nice texture to this dish. The salted breadcrumbs provided enough salt to complement the bacon.

Excellent recipe but deleted the cornbread and steamed it on the stove instead of baking in oven. Decreased the Himalayan salt to 1/2 tsp, used red and yellow onion, organic kale and free-range eggs. 3 cloves of garlic. Will use mushrooms and red and orange peppers next time too.

Delicious! I heavily seasoned the onions, however. L

Love this recipe also, but wanted to add a little zip. I mixed in two heaping spoonful's (or was it three?) of Gochujang into the base mixture of kale, onion, garlic and bacon. Be careful not to overcook the eggs. You want the yolks good and runny. Really the whole thing is dee-lish.

I’d like to make this over the holidays and it will be a crowded, busy time. I wonder if it would be alright to use frozen greens, instead of fresh. Would love anybody’s thoughts on that.

Have made this 3 times now, once with kale and twice with Swiss chard. I prefer it with the Swiss chard, as it's more tender and less chewy. I cooked the stems with the onion, before adding the greens. Also agree that less salt is needed.

Fantastic recipe! I've taken to adding strips of red bell pepper to the mix: I sauté them with the onions after the onions have softened up a bit. Adds nice color and flavor.

I make this all the time. It's versatile and the kids like it. It takes A LOT of greens to make the dish substantial enough to feed four, but it's worth it. Also, just make cornbread. No one will complain. And you can make it as sweet/not sweet as you want.