Shirred Eggs over Kale and Garlic with Espelette
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| Serves | 2 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Allergy | Egg |
| Dietary | Vegetarian |
| Meal type | Breakfast, Lunch, Snack |
| Misc | Serve Hot |
| Occasion | Christmas, Easter, Valentines day |
| Region | American |
| By author | Adapted from The Wimpy Vegetarian |
A delightful breakfast or brunch dish that uses fresh kale (or any other seasonal greens such as spinach or Swiss chard) with a melted cheese topping over spiced baked eggs in crème fraîche. (Recipe adapted from The Wimpy Vegetarian)
Ingredients
- 150g chopped kale (or spinach or Swiss chard)
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 4 large cloves of garlic, minced
- 1/2 tspn Espelette red pepper
- salt and pepper (to taste)
- 4 large free-range eggs
- 4 tbsp crème fraîche
- 125g hard cheese, grated (I used Red Leicester cheese)
Note
A delightful breakfast or brunch dish that uses fresh kale (or any other seasonal greens such as spinach or Swiss chard) with a melted cheese topping over spiced baked eggs in crème fraîche. (Recipe adapted from The Wimpy Vegetarian)
Directions
| Step 1 | Preheat the oven to 210C/425/Gas mark 7. |
| Step 2 | Cook the kale until just tender in a large pan of water with a pinch of salt. Drain in a colander once cooked and set to one side. |
| Step 3 | In the same pan, add the butter and olive oil. Once the butter is melted, add the garlic and Espelette. Sauté for about 2 minutes or until the garlic starts to turn golden. Add the kale and stir to combine. Sauté for 1 minute and remove from the heat. |
| Step 4 | Divide the kale between two gratin dishes, each of which are suitable for a single serving, and form two wells in each gratin large enough to accommodate the eggs. |
| Step 5 | Crack the eggs into a bowl and slide them gently into the wells. The yolks should be intact and not broken. (Unless like me, you like your eggs broken) |
| Step 6 | Divide the crème fraîche between the two gratins and spoon over the top. |
| Step 7 | Divide the cheese between the two gratins and sprinkle over the top. |
| Step 8 | Bake for 10 - 12 minutes depending on how set you prefer your eggs; 10 minutes will provide a runny yolk, 12 minutes one that is partially set. |
| Step 9 | Serve hot with some bread to sop up the yolk. |
