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Creamed Kale and Eggs


If you'd like to have this as a "quick" breakfast, cut your leeks and kale the night before. In the morning, turn on the oven, sauté, and bake.

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  • 2 tablespoons unsalted butter or ghee
  • 1/2 bunch kale, washed, patted dry, and chopped
  • 1 large leek, washed, and chopped
  • 1/4 cup heavy cream or coconut milk
  • 1/4 teaspoon Celtic sea salt
  • 4 large eggs


Adapted from


Step 1

Preheat oven to 350ºF and adjust rack to middle position. Melt butter in a large oven-proof skillet over medium heat and swirl to coat the bottom of the pan. Add leeks and cook until soft, about 3-5 minutes. Add kale and salt. Stir occasionally and cook about 5 minutes. Stir in cream and cook for about 1 minute until hot. Crack eggs over kale mixture and place skillet in the oven. Bake for about 8 minutes, until whites are cooked and yolks are still runny. Serve immediately.

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