Baked Eggs with Kale and Cream

Name: Baked Eggs with Kale and Cream
Yield: Serves 4
Ingredients: salt and black pepper; 2 garlic cloves, very finely sliced; 300 g curly kale or cavolo nero, stripped from its stems; 1 tbsp olive oil; 120 g Gruyère, grated; 4 eggs; 1 pinch chilli flakes; 300 ml double cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

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

Dinner
Lunch
Gluten-free
Brunch
Vegetarian

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