Baked Eggs with Garlicky Greens

Baked Eggs with Garlicky Greens

Time 40 min | Serves 2

Ingredients

For the Greens:
1 tablespoon olive oil
1 garlic clove, minced or pressed
¼ teaspoon red pepper flakes
2 cups finely shredded stemmed lacinato kale
Fine sea salt to taste

For the Baked Eggs:
¼ cup heavy cream
2 large eggs
Fine sea salt and black pepper
2 teaspoons extra-virgin olive oil
2 teaspoons minced preserved lemon (rind only)

How to Make It

In a medium skillet, heat the oil over medium-low heat. When the oil shimmers add the garlic and cook, stirring constantly, for 30 seconds or until fragrant. Stir in the pepper flakes and let sizzle for just a few seconds.

Add the kale to the skillet and cook, stirring frequently, until the kale is wilted but still bright green, about 3 minutes. Take off the heat and stir in salt.

Divide the kale between 2 ramekins and pour 2 tablespoons of heavy cream into each one. Crack the eggs into the ramekins and sprinkle lightly with salt and pepper.

Set the oven to Bake at 350° with the rack in the lower third of the oven. Allow the oven to preheat. Place the ramekins on the rack and bake until the eggs are cooked to the desired level of doneness, 18–20 minutes for fully set whites and runny yolks or 21–25 minutes for fully set eggs.

In a small bowl stir together the oil and preserved lemon. Spoon the mixture over the eggs and kale and serve immediately.

Chef Notes

Look for preserved lemon at natural foods grocery stores, specialty food stores, or Mediterranean markets.

This recipe was created especially for the Café Couture Oven with Air Fry