Baked Eggs with Creamy Kale
A gorgeous dish to serve up for breakfast, brunch or anytime, Baked Eggs surrounded by Creamy Kale. Perfection!
Ingredients
- 2 Tbls Unsalted Butter
- 8 oz Baby Kale sorted and trimmed if needed
- 2 cups Whipping Cream
- 4 large Eggs
- ½ - 1 cup grated Gruyere Cheese can substitute plain Swiss or a mild Provolone cheese
- Salt & Pepper to taste
- Toasted slices of bread optional
Instructions
- Preheat oven to 350°F.
- In a large skillet, melt the Butter over medium heat and add in the baby Kale, don't worry it will wilt and eventually fit nicely.
- Saute Kale for about 3 - 5 minutes until a deep green color and completely wilted.
- Add in the Whipping Cream, gently stirring and bring to a gentle boil and continue to cook for an additional 2 - 3 minutes.
- Using a baking sheet, place 4 individual Ramekins (3 - 4 1/2 oz size). Divide the creamy kale mixture between ramekins and scoot the kale around to form a well in the center.
- Crack open one Egg and add to the center of one Ramekin. Continue for each dish.
- Generously scatter the Gruyere Cheese over each dish. Bake in 350°F preheated oven for about 12 - 15 minutes or until the egg is set and yolk is just a bit runny, and the cream is bubbly and the cheese is nicely melted. If you aren't into the runny eggs, cook for an additional 5 minutes or so. Each oven is so different, keep an eye out so that you can cook them accordingly.
- Sprinkle a bit of Black Pepper and Salt if desired.
- Serve immediately (with toasted slices of bread, if desired).
Notes
You can also add a pinch of Nutmeg to each dish just before baking if desired.Kale can be substituted with Spinach or you can use a blend of both!
