Guy Watson

Baked Eggs with Kale and Cream

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

These ramekins of creamy, vitamin-rich greens topped with an egg make a luxurious (rich!) brunch, lunch or dinner. If you don’t have any ramekins, use a small, shallow ovenproof dish and make hollows in the kale mixture for your eggs.

Ingredients

  • 300 g curly kale or cavolo nero, stripped from its stems
  • 1 tbsp olive oil
  • 2

Method

Heat the oven to 180°C/Gas 4. Blanch and squeeze your kale as per (1–2 minutes for curly, 2–3 for cavolo nero).

In a large frying pan over a medium heat, add the oil and garlic and fry for 1–2 minutes. Add the kale and season with salt and peppe