Tuesday 12 December 2017

Recipe: Baked eggs with creamy kale

Michael Kelly

Here's a brilliant Rachel Allen recipe, using a lovely Irish cheese to make a rich dish from simple garden kale.

This could be a decadent weekend breakfast, or a weekday supper. Serves six.


* 25g butter and olive oil, for frying

* 900g kale, stalks removed before weighing

* 350ml single or regular cream

* 1 pinch freshly grated nutmeg

* 6 eggs

* 350g Glebe Brethan or gruyere cheese, grated


* Preheat the oven to 180C/160C fan/gas 4.

* Place a large, wide frying pan over a medium heat and melt the butter with a dash of olive oil.

* Add the kale then season with salt and pepper.

* Stir, and add the cream and nutmeg when the kale wilts and becomes tender.

* Bubble for three to five minutes, or until thickened.

* Divide the kale between six ramekins or other little ovenproof dishes, leaving a small well in the centre of each pile.

* Break an egg into each dish and sprinkle 50g of the grated cheese over the top.

* Bake for eight-10 minutes or until golden on top and bubbling around the edges.

* Sprinkle over a little pepper and serve immediately with toast.

Irish Independent

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