Baked eggs with kale and cream
Vegetarian mains
Baked eggs with kale and cream
These ramekins of creamy, vitamin-rich greens topped with an egg make a luxurious brunch, lunch or dinner.
Ingredients
- 300g curly kale or cavolo nero, stripped from its stems
- 2 garlic cloves, very finely sliced
- 1 tbsp olive oil
- 300ml double cream
- 1 pinch chilli flakes
- 4 eggs
- 120g Gruyère, to serve
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4.
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Step 2
Blanch the kale in a pan of boiling water (1–2 minutes for curly, 2–3 minutes for cavolo nero). Drain and squeeze out excess water once cool.
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Step 3
Fry the garlic in the oil for 1–2 minutes. Add the kale and season. Stir in the cream and chilli and bubble for 3–5 minutes, until thickened slightly.
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Step 4
Divide the kale between four ramekins, making a small well in the centre of each. Break an egg into each and sprinkle a little grated cheese on top.
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Step 5
Bake for 8–10 minutes, until golden. Cook for less time if you like your yolk runny.