Hooker in the Kitchen: Breakfast Eggs

Hooker in the Kitchen: Breakfast Eggs

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Cody Finney / The Arbiter

As college students, we are all busy. Managing our hectic class, work and social schedules can be stressful enough. Add in thoughts of the dreaded freshman 15, and things go haywire. 

Aside from worries of weight gain, food is our number one source of health-boosting goodness, food for the brain and the body.  

“Hooker in the Kitchen” is designed to help you make healthy choices, leading you away from the many tempting fast food options and instead offering up fast, easy and budget-friendly weekly recipes. 

 

With fall upon us, mornings of cold cereal, mixed fruit and smoothies are soon-to-be part of our summertime past. Don’t settle for a boring plate of eggs, bacon and oatmeal in the upcoming chilly months!

Despite the negativity surrounding them, eggs are a wonderful source of protein and amino acids. Eaten in moderation, eggs provide vitamin D, as well as healthy fat, which is essential for healthy skin and hair. Kale acts as a great sidekick in this dish, offering up a monstrous 1327 percent the recommended daily amount of vitamin K. Toss in some bacon and Parmesan, and you have a breakfast of champions.

Serves two.

 

What you’ll need:

2 ramekins (tiny ceramic baking dishes)

Non-stick cooking spray

1 tablespoon Italian seasoning

4 eggs

2 tablespoons bacon crumbles

1/4 cup kale, chopped

1/4 cup Parmesan cheese, shredded or grated

Salt and pepper

 

What to do:

1. Preheat oven to 375. Grease the ramekins with the non-stick cooking spray.

2. Crack two eggs into each ramekin. Do not break the yolk.

3. Sprinkle cheese, bacon crumbles, seasoning and kale on top of eggs.

4. Bake for 15 minutes. Less time for runnier yolks, more time for firm yolks.