Bagel Egg Kale Strata (gluten free, dairy free, soy free)
 
Prep time
Cook time
Total time
 
All sorts of savory goodness in this bagel egg kale strata, including bits of crispy salt-cured pork belly, to make this a perfectly delicious weekend breakfast of champions. Prepare the night before and bake the next morning - that easy!
Jessica:
Recipe type: Breakfast
Serves: serves 4
Ingredients
  • 1 bunch dino kale, stems removed
  • 8 ounces salt-cured pork belly, diced into ½ inch cubes
  • 10 large eggs
  • 2 teaspoons plus 1 teaspoon kosher salt
  • scant teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ cup coconut milk (canned or container)
  • 2-3 everything bagels (we like Canyon Bakehouse)
  • ½ large bunch fresh dill, finely chopped
  • 2 tablespoons avocado oil
  • avocado spray for greasing dishes
Preparation
  1. Set a saucepan with water on high heat, when boiling add 2 teaspoons kosher salt and kale. Boil for 5-7 minutes, until wilted, then drain. When kale is cool enough to handle, finely chop. Set aside.
  2. Either wipe saucepan dry then set on high heat or use a small frying pan. When hot, add cubed pork belly (no oil is needed) and cook for 2-3 minutes, or until pork has golden brown sear. Toss to sear the other side for another 2-3 minutes until golden brown. Strain from grease and set aside ¾ of it for the egg mixture and remaining to toss on top of each.
  3. Note: When using a stainless steel saucepan or skillet it will stick at first, which is normal, then will release from the pan when seared.
  4. Meanwhile, combine eggs, 1 teaspoon kosher salt, black pepper, onion powder, coconut milk, and whisk. Separate the bagels in half then pull apart one-inch thick pieces and add to the egg mixture.
  5. Add chopped kale, dill, oil, and ¾ of the pork bits.
  6. Toss egg mixture to combine, making sure all the ingredients are well coated with egg.
  7. Lightly grease creme brûlée dishes or casserole dish with spray baking dish then evenly distribute egg mixture into dishes (or dish), pouring any remaining egg liquid into cracks and crevices.
  8. With remaining pork bits, sprinkle a few pieces of pork over prepared dishes. Cover with aluminum foil and refrigerate overnight (if short on time, refrigerate at least 2 hours).
  9. Preheat oven to 375 degrees F.
  10. Prepare rimmed baking sheet lined with parchment paper (for easy clean up).
  11. Place brûlée dishes or casserole dish on prepared baking sheet.
  12. Bake (covered with foil) for 20 minutes then uncover and continue to bake another 7-10 minutes, until egg has set. Serve hot or warm.
  13. Notes:
  14. Dishes used are Sur La Table's 7-ounce (5.7"X1.1") porcelain creme brulee dishes; oven safe, freezer safe, and lead-free.
  15. Alternatives:
  16. Arugula and spinach are good alternatives to kale. Spring onions or asparagus are also great choices if kale is not favored.
  17. Turkey bacon or pork bacon instead of pork belly are other good options or go without if you prefer vegetarian. If using bacon, you may need to add another dash of salt to compensate for the additional salt in the pork belly.
  18. Easily can be made nut free by using rice or hemp milk.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/bagel-egg-kale-strata-gluten-free-dairy-free-soy-free/