Baked eggs with creamed kale and turkey bacon
By marthamoo
Ingredients
- 1 T unsalted butter
- 3 slices thick-cut turkey bacon
- 1 medium onion, thinly sliced
- Kosher salt and freshly ground pepper
- 1/3 cup dry white win
- 2 bunches kale, touch center ribs discarded, chopped
- Pinch freshly ground nutmeg
- 1 c heavy cream
- 8 oz cherry tomatoes, halved (1 1/2 cups)
- 1/4 cup grated Parmesan cheese
- 6 large eggs
Details
Preparation time 30mins
Cooking time 60mins
Adapted from parade.condenast.com
Preparation
Step 1
1. Melt butter in a large skillet with a lid over medium heat. Add bacon and cook uncovered, stirring occasionally, until onion is soft and golden, 10 to 15 minutes.
2. Add wine, set heat to medium-high, and bring to a simmer. Stir in kale and season with salt and pepper. Cover skillet and cook 5 minutes, then un-cover and cook 5 more minutes, stirring, until pan is nearly dry. Add nutmeg and cream. Bring to a low simmer and cook until slightly thickened, about 3 minutes. Stir in cherry tomatoes. Remove from heat and spoon evenly into a 9-by-13-inch baking dish. Smooth top and sprinkle with Parmesan. Cover and refrigerate up to 24 hours, or proceed.
3. Preheat oven to 350. Make 6 wells in kale mixture. Crack eggs into wells. Season eggs with salt and pepper. Bake until egg whites are set, 25-30 minutes.
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