If you love runny yolks and hate doing dishes, then this is the recipe for you! Whether you want an easy, healthy-ish breakfast or a no-fuss supper, let’s explain why this dish is going to become a staple in your kitchen. The base is made up of caramelized onions and sauteed kale, featuring both the leaves and stems for a hearty no-waste vessel to house Handsome Brook Farms Pasture Raised Organic Eggs! The whole pan is thrown in the oven to expertly bake the eggs before getting finished with lemon and Parmesan. It’s everything we want in an egg dish, all wrapped up in one skillet!
We are all spending a bit more time in the kitchen these days, and we want to focus on using only the best ingredients. For us, that means eggs from one of Handsome Book Farms 75+ family-owned farms. We can trust that these eggs are organic and pasture raised, which is the most humane and sustainable practice in the egg industry. It's dishes like these baked eggs and our Bacon Chive Dutch Baby that keep us reaching for Handsome Brook eggs time and time again!
- 2 tablespoons grapeseed oil, or vegetable oil
- 2 cloves garlic, thinly sliced
- 1 large yellow onion, thinly sliced
- 2 bunches curly green kale
- 1/ 4 teaspoon crushed red pepper
- Kosher salt, as needed
- 1/ 4 cup heavy cream
- 5 Handsome Brook Farms Pasture Raised Organic Eggs
- 1 lemon, zested, for garnish
- Freshly grated parmesan, for garnish
Preheat the oven to 400°F. In a large cast iron skillet, heat the oil over medium heat. Add the garlic and onion and cook, stirring often, until golden, 10 to 12 minutes.
Meanwhile, stem the kale, thinly slice the stems, and roughly chop the leaves, keeping the stems and leaves separate.
To the caramelized onions, stir in crushed red pepper, kale stems, and a heavy pinch salt. Cook until the stems have softened, 3 to 4 minutes.
Add half of the kale leaves, 2 tablespoons water, and a pinch of salt. Cook, covered, until slightly wilted, 2 minutes. Add the remaining kale leaves, another 2 tablespoons water, and a pinch of salt. Cook, covered, until slightly wilted, 2 minutes.
Stir in the cream and adjust seasoning with salt. Make 5 wells in the kale and crack an egg into each. Season each with a pinch of salt. Bake for 5 minutes, until the whites are just set.
Garnish with grated lemon zest and Parmesan, then serve.