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Baked Eggs with Kale and Leeks
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Baked Eggs with Kale and Leeks

Oven baked eggs flavored with kale and leeks for a scrumptious breakfast you can make for your family. This sophisticated yet easy to make egg dish is perfect for a crowd, or for just one or two people.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 302kcal

Ingredients

  • 4 large eggs
  • 2 leeks washed and sliced thinly
  • 4 cups kale washed and sliced
  • 1 big clove garlic minced
  • 1 tablespoon olive oil
  • 1/2 cup half and half
  • 1/2 cup Gouda cheese grated
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper freshly grounded
  • 1 tablespoon butter for gratin dishes
  • Tabasco Sauce red pepper flakes, chopped parsley to top it off - (Optional)

Instructions

  • Pre-heat the oven to 350 F Degrees. Butter each gratin dish lightly.
  • Heat olive oil in a large skillet. Sauté leeks until wilted, for 4-5 minutes, in medium heat. Stir in the garlic and cook for 1 minute.
  • Add kale and continue to sauté for 2 minutes until kale is softened.
  • Gradually whisk in the half and half, stirring constantly. Let it come to a boil. Let it simmer for 2-3 minutes or until it thickens. Season it salt, and pepper.
  • Take it off the heat.
  • Evenly divide sautéed leeks and kale mixture among 4 small gratin dishes. Sprinkle them evenly with Gouda cheese.
  • Using the back of a spoon, push filling to the sides creating enough space in the middle for the egg.
  • Crack eggs into individual bowls, taking care not to break yolks. Gently, pour eggs from cups into each gratin dish, centering yolk in the middle.
  • Place the gratin dishes in a deep baking tray and fill it with enough water to come half way up the size of the gratin dishes.
  • Carefully transfer them to the oven. Bake them for 15-20 minutes until the eggs are cooked to your liking. * After the first 15 minutes, keep a close eye on it as eggs can easily go from over easy to over hard.*
  • Season with salt and pepper. (I also like to season them with hot sauce, red pepper flakes and chopped parsley.)
  • Serve immediately with toast.

Nutrition

Calories: 302kcal | Carbohydrates: 15g | Protein: 18g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 209mg | Sodium: 646mg | Potassium: 545mg | Fiber: 1g | Sugar: 3g | Vitamin A: 7946IU | Vitamin C: 86mg | Calcium: 394mg | Iron: 3mg