Cheesy, creamy kale, topped with a perfectly runny egg and pinch of seasoning. Sound good? That sentence pretty much covered the whole ingredient list. It’s so easy that I make this at least once a week for lunch, and most of the time I don’t even bother with the toast – instead I rely on the kale stalks for a bit of crunch.
Is that weird?
I love munching on the stalks. You’d think I was some stick-thin health freak if you looked at my kale consumption alone. I assure you I’m not. I’m a chocoholic, cakeaholic, pastry-a-holic too, I just really really like kale. In fact I wonder what chocolate covered kale would taste like……..
Although very simple, this is actually my eggs and kale version 5. My first time making this a few months ago, I tried to go down the ‘en cocotte’ route; baking the eggs in the oven. I found the kale went crispy whether I sat the dish in a water bath (v1) or not (v2).
Version 3 simply involved adding more cream to help cover the kale. Didn’t really work though, it was a bit too much cream for breakfast, and the kale still went crispy.
Version 4 involved covering the pot in the oven. This stopped the kale from going crispy, but also meant the egg took ages to cook – which left me with mushy, overcooked kale.
Then, after calling myself a few names for not being able to cook a stupid egg, I realised that using a pan would be a much easier way to control the heat. Voila – version 5 of creamy eggs and kale was created, and I haven’t looked back since.
I haven’t tested it on my kids yet. They love dippy eggs and tolerate kale. Maybe this could be the recipe that swings it for my favourite green veg. Besides I could probably do with weaning Lewis off his peanut butter obsession just a little. In fairness, he asked for almond butter the other day. ‘The one with the nutty bi*ches’ was what he innocently asked for. Ha ha, I’m truly hoping he meant nutty bits.
- 4 tbsp. heavy/double cream
- 35g Kale, chopped
- 25g cheddar cheese
- 1 egg
- salt and pepper
- To serve:
- Toast 'soldiers' for dipping (optional)
- Heat the cream in a small frying pan until hot, but not boiling. Stir in the kale and sprinkle on the cheese, reserving a small pinch. Place a lid or some foil on the pan and allow the kale to wilt on a low heat for 1 minute.
- Take off the lid, and make a small well in the centre of the kale. Crack the egg into the well and sprinkle with the reserved cheese and salt & pepper.
- Cover the pan again and cook on a low heat for 5-7 minutes until the white of the egg is cooked, and the yolk is cooked to your liking.
- Serve from the pan either on it's own, or with toast for dipping.
Nutritional info obtained from caloriecount.about.com (excluding toast):