1/3 cup fresh breadcrumbs, from 1 slice country bread, such as pain au levain
1 teaspoon chopped fresh thyme
1/8 teaspoon kosher salt
For the kale-
2 tablespoons (1/4 stick) unsalted butter
1 garlic clove, minced
1 small bunch flat kale
Kosher salt
Freshly ground black pepper
1 large portobello mushroom, stem trimmed, sliced
For assembling-
Unsalted butter, for coating the baking dishes
4 large eggs
2 1/2 ounces mild feta cheese
2 tablespoons heavy cream
Instructions
Melt the butter in a skillet over medium heat.
Add the garlic, breadcrumbs, thyme, and salt. Cook, stirring often, until nicely toasted, about 3 to 5 minutes. Transfer to a small bowl and set aside.
To cook kale and portobello-
Wipe the skillet clean and melt 1 tablespoon of the butter over medium heat. Add the garlic and kale, still wet from washing. Season with salt and pepper.
Cover the pan and let the kale steam until wilted and soft, about 5 minutes, lifting the lid and turning the kale a couple of times while it cooks. Transfer the cooked kale to a plate and set aside.
Wipe the skillet again and melt the remaining tablespoon of butter over medium heat. Add the sliced portobello and sauté until softened and just starting to turn golden brown, about 5 minutes.
Heat the oven to 350°F and arrange a rack in the middle. Coat 2 small oven dishes (8-ounce gratin dishes are ideal) with butter.
Divide the cooked kale among the dishes. Distribute the portobello slices on top of the kale. Crack 2 eggs into each dish and crumble the cheese on top.
Dribble 1 tablespoon of heavy cream over each dish and sprinkle with 2 or 3 tablespoons of the toasted breadcrumbs.
Bake the eggs until set, about 10 to 12 minutes. Serve immediately.
Serving
Suggestions
2 servings
Originally Submitted
12/2/2016
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