Creamy Kale and Eggs

Total Time:
40 min
Prep:
25 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped leeks, white and pale green parts only (about 1/2 small)
  • 1 bunch kale, stems removed and cut crosswise into thin ribbons
  • Pinch freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 1/4 cup 2-percent Greek yogurt
  • 4 large eggs
  • 2 tablespoons grated Parmesan
  • 4 slices crusty bread, toasted
Directions
Watch how to make this recipe.
  • Heat the olive oil in a medium nonstick skillet over medium heat. Add the leeks, reduce the heat to low, and cook until softened but not brown, about 8 minutes.

  • Stir the kale into the leeks and cook until just wilted, about 2 minutes. Season the mixture with the nutmeg and some salt and pepper. Stir in the yogurt until combined.

  • Make four indentations in the kale and carefully crack an egg into each. Sprinkle a little salt and pepper over each egg. Cover the pan and cook the eggs until the whites are completely set and the eggs are cooked desired doneness, 2 to 3 minutes for medium (runny yolk).

  • Divide the eggs and kale among four serving plates, top each with about 1 1/2 teaspoons Parmesan and serve with the toasted crusty bread on the side.


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    This recipe is featured in:

    The Kitchen