creamy kale and eggs
Recipes
Breakfast
Creamy Kale and Eggs
Creamy Kale and Eggs is a comforting dish featuring sautéed kale cooked in a rich, creamy sauce, topped with perfectly cooked eggs. Nutritious and flavorful, it’s a wholesome choice for breakfast or brunch.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped leeks, white and pale green parts only (about 1/2 small)
- 1 bunch kale, stems removed and cut crosswise into thin ribbons
- pinch freshly grated nutmeg
- kosher salt and freshly ground black pepper
- kosher salt and freshly ground black pepper
- 1/4 cup 2-percent greek yogurt
- 4 large eggs
- 2 tablespoons grated parmesan
- 4 slices crusty bread, toasted
Directions
- Heat the olive oil in a medium nonstick skillet over medium heat. Add the leeks, reduce the heat to low, and cook until softened but not brown, about 8 minutes.
- Stir the kale into the leeks and cook until just wilted, about 2 minutes. Season the mixture with the nutmeg and some salt and pepper. Stir in the yogurt until combined.
- Make four indentations in the kale and carefully crack an egg into each. Sprinkle a little salt and pepper over each egg. Cover the pan and cook the eggs until the whites are completely set and the eggs are cooked desired doneness, 2 to 3 minutes for medium (runny yolk).
- Divide the eggs and kale among four serving plates, top each with about 1 1/2 teaspoons Parmesan and serve with the toasted crusty bread on the side.
