Creamed Kale & Eggs
1
Person talking
I know this has HIPSTER written all over it, but I promise it'll become a brunch staple for you and your friends. Anyway, kale is trendy with good reason: it packs more vitamin C than an orange and more calcium than a glass of milk—not to mention that when cooked like this (a play on creamed spinach), its flavor is at its zenith: toasted, blushed with yogurt, and oozing with egg yolk.
- Ready In:
- 12mins
- Serves:
- Yields:
- Units:
1
Person talking
ingredients
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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@gourmet bachelor
Contributor
@gourmet bachelor
Contributor
"I know this has HIPSTER written all over it, but I promise it'll become a brunch staple for you and your friends. Anyway, kale is trendy with good reason: it packs more vitamin C than an orange and more calcium than a glass of milk—not to mention that when cooked like this (a play on creamed spinach), its flavor is at its zenith: toasted, blushed with yogurt, and oozing with egg yolk."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
1Reply
-
1Reply -
I know this has HIPSTER written all over it, but I promise it'll become a brunch staple for you and your friends. Anyway, kale is trendy with good reason: it packs more vitamin C than an orange and more calcium than a glass of milk—not to mention that when cooked like this (a play on creamed spinach), its flavor is at its zenith: toasted, blushed with yogurt, and oozing with egg yolk.
