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Baked Eggs with Kale and Leeks

Oven baked eggs flavored with kale and leeks for a scrumptious breakfast you can make for your family. This sophisticated yet easy to make egg dish is perfect for a crowd, or for just one or two people.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 302 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 4 large eggs
  • 2 leeks washed and sliced thinly
  • 4 cups kale washed and sliced
  • 1 big clove garlic minced
  • 1 tablespoon olive oil
  • 1/2 cup half and half
  • 1/2 cup gouda cheese grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly grounded
  • 1 tablespoon butter for gratin dishes
  • Tabasco sauce red pepper flakes, chopped parsley to top it off - (Optional)

Instructions

    Cup of Yum
  1. Pre-heat the oven to 350 F Degrees. Butter each gratin dish lightly.
  2. Heat olive oil in a large skillet. Sauté leeks until wilted, for 4-5 minutes, in medium heat. Stir in the garlic and cook for 1 minute.
  3. Add kale and continue to sauté for 2 minutes until kale is softened.
  4. Gradually whisk in the half and half, stirring constantly. Let it come to a boil. Let it simmer for 2-3 minutes or until it thickens. Season it salt, and pepper.
  5. Take it off the heat.
  6. Evenly divide sautéed leeks and kale mixture among 4 small gratin dishes. Sprinkle them evenly with Gouda cheese.
  7. Using the back of a spoon, push filling to the sides creating enough space in the middle for the egg.
  8. Crack eggs into individual bowls, taking care not to break yolks. Gently, pour eggs from cups into each gratin dish, centering yolk in the middle.
  9. Place the gratin dishes in a deep baking tray and fill it with enough water to come half way up the size of the gratin dishes.
  10. Carefully transfer them to the oven. Bake them for 15-20 minutes until the eggs are cooked to your liking. * After the first 15 minutes, keep a close eye on it as eggs can easily go from over easy to over hard.*
  11. Season with salt and pepper. (I also like to season them with hot sauce, red pepper flakes and chopped parsley.)
  12. Serve immediately with toast.

Nutrition Information

Calories 302kcal (15%) Carbohydrates 15g (5%) Protein 18g (36%) Fat 20g (31%) Saturated Fat 9g (45%) Cholesterol 209mg (70%) Sodium 646mg (27%) Potassium 545mg (16%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 7946IU (159%) Vitamin C 86mg (96%) Calcium 394mg (39%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 302

% Daily Value*

Calories 302kcal 15%
Carbohydrates 15g 5%
Protein 18g 36%
Fat 20g 31%
Saturated Fat 9g 45%
Cholesterol 209mg 70%
Sodium 646mg 27%
Potassium 545mg 12%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 7946IU 159%
Vitamin C 86mg 96%
Calcium 394mg 39%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.