Kimchi and Summer Squash Baked Eggs
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
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
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.
