Comments on: Kale & Feta Egg Bake

By: ambj73

ambj73 — Fri, 17 Feb 2012 20:05:02 +0000

Loved it here too! Did it a bit more like Deborah & David above, making it one dish for our little family of 3. Obviously changed the scale of the ingredients too: roughly 1.5 onions chopped, 4 cloves of garlic (we love garlic, what can I say?!), increased the kale, and did 5 eggs total. Didn’t really measure the marinara sauce, just spooned it over the greens to our liking (ended up using about half a jar). The only think we didn’t increase was the feta, I like mine a bit more subtle anyway, and it was still super delicious. Hubby was quite skeptical at me putting this on the menu and while we were preparing it too, but even he admitted it was great. Four year old son even ate it. =) Gotta love that! A new way to get eggs and greens, I’m sold. Will be making it again and again I’m sure.

By: Deborah & David

Deborah & David — Tue, 14 Feb 2012 00:25:18 +0000

We LOVED this dish! However, we did make a few modifications: we cooked this dish in a cast iron skillet from start to finish; used high quality EVOO, slightly more than called for; used double the garlic, and roughly double the red pepper; added about 1/2 cup of stewed chunky tomatoes; substituted Pomi tomato sauce (sans all the salt and preservatives) and Italian seasoning in lieu of marinara sauce; used 5 eggs instead of 2; used Applewood Smoked Salt and pepper after the eggs were in, and finally used slightly more (not much more) Feta cheese. Our oven runs hot, so we actually cooked ours at 360 degrees, for 9 minutes, which turned out to be slightly too long. 8 minutes would be great. We ate it with grilled Salmon, and paired it with a Brut from the Louire Valley (Vouvre AOC) and it was absolutely wonderful!

By: mollyblue

mollyblue — Wed, 11 Jan 2012 19:01:44 +0000

This was yummy! Just watch it carefully in the oven–I accidentally baked mine so the eggs were set! Thanks for the recipe!