Creamed Kale and Eggs

By garciamoss

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.

Ingredients

• 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

Details

Adapted from deliciouslyorganic.net

Preparation

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.