Breakfast · Gluten-Free · Main Dishes

Creamy Parmesan Kale & Soft Boiled Eggs


Saturday morning, Matt and I met my sister, brother-in-law, and baby nephew for brunch at a Prospect Heights restaurant we’ve been meaning to try, Bar Corvo. It was a beautiful spring day so we were able to sit outside in their back patio, one of many perks to dining at restaurants in Brooklyn. We ordered delicious ricotta-filled donut holes as a starter for the table…they were amaze. But my entree was the star of the show. I ordered the wild mushrooms over polenta and braised kale topped with a poached egg. Mind blown. I loved the idea of a savory stew of sorts topped with an egg, and the particular combination of kale and eggs was so delicious. Come Sunday, I had already gathered the ingredients for my own twist on this dish, a version that is simpler but just as tasty. Parmesan cheese and a little bit of whole milk cooked with wilted kale flavored with garlic and onion. And then topped with a soft-boiled egg. Am I right? My Creamy Parmesan Kale and Eggs made with Organic ingredients and cage-free eggs was a hit, Matt and I both loved it. My next move is to turn this winner into some sort of creamy kale and baked egg dish that can feed a crowd, but for now, I’ll be making this rich, creamy, easy and nutritious version non stop.


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Creamed Kale and Soft Boiled Eggs

Serves: 2    Start to Finish: about 35 minutes

1 TBS Olive Oil
2 cloves Garlic, minced
1 small-medium White or Yellow Onion, diced
4 packed cups chopped Kale, overly tough stems discarded
1/2 tsp Kosher Salt, fine grain
1/3 cup Whole Milk
1/2 shredded Parmesan Cheese, grated also works
2 eggs
2 Whole Wheat English Muffins (optional)

To Make
Fill a medium or small sauce pan with enough water to cover two eggs. Bring to boil.

While water boils, add olive oil and minced garlic to a medium to large sauce pan. Heat over medium. When garlic begins to sizzle, cook for 1-2 minutes more, careful to not let garlic burn. Add onions to pan, toss occasionally. After onions are softened and translucent (takes around 7-8 minutes), add kale and salt. Toss occasionally so all kale leaves have a chance to wilt, about 5-6 minutes.

Gently drop eggs into boiling water. Eggs will cook for 6-7 minutes. I lean more toward the 7 minute mark because I like eggs on the well-done side.

Add milk, stir, and cook for 1-2 minutes. Add parmesan cheese and allow to melt.

Divide the kale mixture between two bowls. When eggs are finished, gently remove from boiling water and rinse with cold water for 30 seconds. Peel Eggs. Top each bowl of kale with one soft-boiled egg. Garnish with more parmesan and serve with toasted english muffins.

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