Creamed Kale & Eggs

READY IN: 12mins
SERVES: 1
YIELD: 2 eggs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to a low 300 degrees F.
  • Chop the kale into ribbons and toast in a hot, hot pan with olive oil and some kind of allium: garlic, onion, shallot, leek, etc.
  • When the leaves are nice and wilted, cream in a dollop of Greek yogurt and make two craters in the green bed.
  • Crack in two eggs and pop the pan into the oven for a breath of a minute until the yolks are done to your liking.
  • Season with salt and pepper.
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