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Eggs and Kale Baked in Phyllo

Ideal for breakfast or brunch, these vegetarian egg tarts are topped with healthy kale and indulgent cheese, making them the best of both worlds.


6 sheets phyllo dough
1/2 C unsalted butter, melted
4 eggs
2 C Ready-Set-Serve Shredded Kale Blend, sautéed until soft
1 C white cheddar cheese, grated


Preheat oven to 350 degrees F.
Cut phyllo into six-inch squares. Place one sheet into each of the four-inch baking dishes. Brush each with butter. Repeat, layering phyllo at different angles to create texture, until all sheets are buttered.
Crack one egg into each of the four dishes. Top each with equal portions kale and cheese.
Bake for approximately 20 minutes each or until cheese and phyllo are browned. Serve warm.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.