|A modern twist on a Southern classic, this baked breakfast dish features eggs and grits with sweet potatoes and kale.|
|Recipe Cost for 4 People: $3.08 ($.77/serving)*|
|Preparation Time: 45 minutes|
|Heat oven to 350°F. Coat 4 individual soufflé dishes (or a 2-quart casserole dish) with 1 tsp vegetable oil. Make 3-4 slits in sweet potato; cook in microwave until just soft. When cool enough to handle, peel, cut into chunks, and purée in food processor. Heat remaining vegetable oil in sauce pan, and sauté kale about 5 minutes. In a medium sauce pan, boil water and milk, add grits and sweet potatoes; cook 5 minutes. Remove from heat; stir in sautéed kale. Divide grits mixture evenly among 4 soufflé dishes (or place all in casserole dish). Make 4 depressions in the grits mixture with the back of a large spoon. Carefully break one egg into each hollow. Bake uncovered for 30 minutes until eggs are cooked. Let cool 10 minutes before serving.
Complete this Plate: Serve with an 8 oz glass of grapefruit juice (regular, not pink).
|Fruits & Veggies per Serving
|Nutrition Information per Serving:|
Total Fat: 9g
Saturated Fat: 2g
% of Calories from Fat: 29%
% Calories from Sat Fat: 6%
Dietary Fiber: 4g
|Each serving provides: An excellent source of vitamin A, vitamin C, thiamin, niacin, folate, phosphorus, and iodine, and a good source of protein, fiber, vitamin D, riboflavin, vitamin B6, vitamin B12, pantothenic acid, potassium, calcium, iron, and magnesium.|
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