Eggs over Kale and Sweet Potato Grits
Prep Preheat oven to 350°F.; Coat 4 individual soufflé dishes with 1 tsp vegetable oil.
| Ingredient | Mass | Operations | |||||||
|---|---|---|---|---|---|---|---|---|---|
| water | 355 g1 1/2 cups | Boil water and milkadd grits and sweet potato puree, cook 5 min | Remove from heatstir in sautéed kale | Divide grits mixture into oiled dishesmake depressions | Break one egg into each hollow | Bake uncovered 350°F30 min | Cool 10 min before serving | ||
| non-fat milk | 245 g1 cup | ||||||||
| quick-cooking grits | 3/4 cup | ||||||||
| sweet potato | 1 large | Microwave sweet potato until soft5-7 min | Peelchunk, and puree sweet potato | ||||||
| salt | 1/4 tsp | ||||||||
| kale | 2 cups chopped | Sauté kale in oil5 min | |||||||
| vegetable oil | 9 g2 tsp | ||||||||
| vegetable oil | 4.5 g1 tsp | ||||||||
| eggs | 4 | ||||||||