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).