The key is to take them out of the oven before they harden up too much. The yolk should be soft but the white should look opaque. Happily my second attempt yielded a perfect runny yolk and cooked through white with a delectable base of sauteed kale, shallots, cream and Yukon Gold potatoes.
I'm so busting these out for my next family brunch...
Baked Eggs with Kale and Potato:
- 4 organic free range eggs
- 1 small shallot, chopped
- 2 cups chopped and stemmed kale
- 1 large Yukon Gold potato, peeled and cut into small cubes
- 2 TBSP olive oil
- 1/2 cup light organic cream
- 1/2 cup grated Gruyere cheese (or a mix of cheddar and Parmesan)
- dash nutmeg
- 1 TBSP butter for greasing ramekins
- 4-5 leaves fresh chopped parsley for garnish
- salt and pepper to taste
- 4 ramekins
- Preheat oven to 400 degrees.
- Heat olive oil in a medium saute pan and add shallot. Saute for 2 minutes until fragrant. Add chopped potato and cook for 10-12 minutes until fork tender, adding a splash of water to help steam along. Add kale and saute under medium heat until wilted, 3-4 minutes.
- Grease ramekins with butter. Add a TBSP of cream to the bottom of each one. Divide kale potato mixture among the ramekins, filling each about half way. Sprinkle a TBSP of cheese on top of the veggies. Carefully crack on egg on top of the cheese. Pour a TBSP or two of the cream around the edge of each egg. Season with salt and pepper and dash of nutmeg.
- Place ramekins carefully in a baking pan and fill with water to half way up the sides of ramekins. Bake at 400 degrees for 12-16 minutes until egg white looks opaque but yolk is still jiggly.
- Top with chopped parsley and additional cheese if desired.