27 October 2013

Baked Egg with Kale, Mushroom & Nettle.

Remember Egg Cupcake?

Time to re visit a classic and refresh the blog with flavours I'm loving at the moment. Kale and nettle rock! These greens are super foods and incredibly versatile.
This is really simple and takes no more than twenty minutes. You will need silicon cupcake cases or generously grease a muffin tin.
2 Eggs
8 Kale leaves
8 Stinging nettles leaves
3 medium mushrooms
1 tbsp Olive oil
Preheat oven to 180° c.
Chop mushrooms and fry in olive oil, add kale and nettles and cook for 5 minutes, keep to one side.
Meanwhile line cases in a cupcake tray or on a flat baking tray.
Put kale mixture in each cases, leaving space in the middle for the egg.
Crack 1 egg in each case, ensuring nothing spills out.
Bake for 8 minutes until white and serve with salad or dippy soldiers.
Nettles are the new spinach.
I'm going to be blogging loads about these powerful leaves over the next week. Meanwhile next time you see a bunch, pick them (wearing gloves) and wash ready for some extra special recipes on MixitCookit.