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

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.