Eggs Over Kale & Sweet Potato Grits

Makes: 4 servings

Ingredients:

• 1 large sweet potato
• 2 cups fresh kale (chopped)
• 1 Tbsp. vegetable oil (divided)
• 1 ½ cups water
• 1 cup nonfat milk
• ¾ cup quick-cooking grits
• ¼ tsp. salt
• 4 eggs

Directions

1.  Preheat oven to 350 F.
2. Coat four individual soufflé dishes with 1tsp. vegetable oil.
3. Make 3-4 slits in sweet potato and cook in microwave until just soft.
4. When the sweet potato is cool enough to handle, peel and cut it into chunks. Then, puree the chunks in a food processor.
5. Heat remaining vegetable oil in a saucepan and sauté kale for about 5 minutes.
6. In a medium saucepan, boil water and milk. Then, add grits and sweet potato puree, and cook for 5 minutes. Remove from heat and stir in sautéed kale.
7. Divide grits mixture evenly among prepared soufflé dishes.
8. Make depressions in the grits mixture with the back of a large spoon. Carefully break one egg into each depression.
9. Bake uncovered for 30 minutes until eggs are cooked. Let cool 10 minutes before serving.

Nutritional information for 1 serving:
Calories 280
Total fat 9 g
Saturated fat 2 g
Cholesterol 185 mg
Sodium 410 mg
Total carbohydrate 38 g
Dietary fiber 4 g
Total sugars 7 g
Added sugars included 0 g
Protein 12 g