Kimchi and Summer Squash Baked Eggs

Name: Kimchi and Summer Squash Baked Eggs
Ingredients: 4 tbsp unsalted butter; 4 Eggland's Best® large eggs; 1/2 small onion, sliced; 1 medium zucchini, cut into 1" pieces; 1 medium yellow squash, cut into 1" pieces; 2 cups chopped kimchi with brine reserved; 1/2 small bunch kale, stems removed and leaves torn (about 4 cups); Cilantro, leaves and tender stems, for serving

By eggland's best

July 12, 2017

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TED CAVANAUGH

No matter what time of day, these delicious baked eggs made with tangy kimchi and fresh summer squash are a delightfully flavorful dish.

Ingredients

tbsp unsalted butter

Eggland's Best® large eggs

/2 small onion, sliced

medium zucchini, cut into 1" pieces

medium yellow squash, cut into 1" pieces

cups chopped kimchi with brine reserved

/2 small bunch kale, stems removed and leaves torn (about 4 cups)

Cilantro, leaves and tender stems, for serving

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Preparation

Step 1
Heat oven to 375F.
Step 2
In a large, oven-proof skillet, melt butter over medium-high heat. Add onions and squash and cook until golden and crisp-tender, 7 to 8 minutes. Add the kimchi and its juices and cook until the pan is almost dry and the kimchi is rusty in color, 4 to 5 minutes. Stir in kale leaves and toss until slightly wilted, about 1 minute.
Step 3
Make 4 divets in the kimchi mixture, crack an egg in each divet, season with salt and pepper, and bake in the oven until egg whites are cooked through and the yolks are still runny, 9 to 10 minutes. Top with cilantro and serve out of the pan.

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Ingredients

Preparation

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Recipe notes