Baked eggs with kale and cream

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Vegetarian mains

Baked eggs with kale and cream

Main Serves 4 35 min
These ramekins of creamy, vitamin-rich greens topped with an egg make a luxurious brunch, lunch or dinner.


  • 300g curly kale or cavolo nero, stripped from its stems
  • 2 garlic cloves, very finely sliced
  • 1 tbsp olive oil
  • 300ml double cream
  • 1 pinch chilli flakes
  • 4 eggs
  • 120g Gruyère, to serve
  • salt and pepper


Prep time: 10 min
Cooking time: 25 min
  • Step 1

    Preheat oven to 180°C/Gas 4.
  • Step 2

    Blanch the kale in a pan of boiling water (1–2 minutes for curly, 2–3 minutes for cavolo nero). Drain and squeeze out excess water once cool.
  • Step 3

    Fry the garlic in the oil for 1–2 minutes. Add the kale and season. Stir in the cream and chilli and bubble for 3–5 minutes, until thickened slightly.
  • Step 4

    Divide the kale between four ramekins, making a small well in the centre of each. Break an egg into each and sprinkle a little grated cheese on top.
  • Step 5

    Bake for 8–10 minutes, until golden. Cook for less time if you like your yolk runny.

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