Eggs and kale sounds boring I know! But this is my luxury (non-diet!) version, with creamy cheesy kale and soft golden egg yolks.
An easy one pot breakfast or lunch - ready in under 10 minutes.
My absolute favourite grown-up version of dippy eggs and soldiers.
Cheesy, creamy kale, topped with a perfectly runny egg and pinch of seasoning. Sound good? That sentence pretty much covered the whole ingredient list. It's so easy that I often make this for lunch, and most of the time I don't even bother with the toast - instead I rely on the kale stalks for a bit of crunch.
I love munching on the stalks. You'd think I was some stick-thin health freak if you looked at my kale consumption alone. I do enjoy some healthier recipes but, assure you I'm not. I'm a chocoholic, cakeaholic, pastry-a-holic too, I just really really like kale. In fact I wonder what chocolate covered kale would taste like........
📋 What do we need?
🔪 How to make this creamy breakfast eggs recipe for one
**Full recipe with detailed steps in the recipe card at the end of this post**.
- Heat cream in a small frying pan, then add in fresh kale and a little grated cheddar. Cover with a lid and allow the kale to wilt slightly.
- Make a well in the center of the kale and crack an egg into the well.
- Sprinkle with a little more cheddar and a pinch of salt and pepper, then place the lid back on and cook over a low heat for 5-7 minutes, until the yolk is cooked to your liking.
- Serve as it is, or with toast soldiers for dipping.
Although very simple, this is actually my eggs and kale version 5. My first time making this (several years ago), I tried to go down the 'en cocotte' route; baking the eggs in the oven. I found the kale went crispy whether I sat the dish in a water bath (v1) or not (v2).
- Version 3 simply involved adding more cream to help cover the kale. Didn't really work though, it was a bit too much cream for breakfast, and the kale still went crispy.
- Version 4 involved covering the pot in the oven. This stopped the kale from going crispy, but also meant the egg took ages to cook - which left me with mushy, overcooked kale.
Then, after calling myself a few names for not being able to cook a stupid egg, I realised that using a pan would be a much easier way to control the heat. Voila - version 5 of creamy eggs and kale was created, and I haven't looked back since.
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Creamy Eggs and Kale Breakfast Recipe
- 4 tbsp heavy/double cream
- 35 g (⅓ cup) kale - chopped
- 25 g (¼ cup) grated cheddar cheese
- 1 large egg
- pinch of salt and pepper
- Toast 'soldiers' for dipping - optional
- Heat the 4tbsp of cream in a small frying pan over a medium heat until hot, but not boiling.
- Stir in the 35g (⅓ cup) kale and sprinkle on all but a pinch of the 25g (¼ cup) of grated cheese.
- Place a lid or some foil on the pan and allow the kale to wilt on a low heat for 1 minute.
- Take off the lid, and make a well in the centre of the kale (make sure the well is big enough for the egg white to spread out, so it cooks quicker than the yolk).
- Crack the egg into the well and sprinkle with the reserved cheese and a pinch of salt & pepper.
- Cover the pan again and cook on a low heat for 5-7 minutes until the white of the egg is cooked, and the yolk is cooked to your liking.
- Serve from the pan either on it's own, or with toast for dipping.
- Be sure to make the well in the kale big enough so that the egg white can spread out. If it's all compact in a little tiny well, the white will take longer to cook - which means a hard yolk.
- Also, keep checking. Take the lid off and give the pan a little wobble to check the white isn't slimy and the yolk is still soft.
- Once the yolk is perfect, serve right away.
You can swap for full-fat creme fraiche if you like - but the dish will be a little tangier. Can I add an extra egg? Yes - go ahead. Make two separate wells in the kale and cook for the same amount of cooking time as for one egg. Making it for two people Make the recipe for two by doubling the ingredients and using a larger frying pan. Of course this means you can't eat out of the pan - unless you're close 😉 Nutritional Information is per serving, without the toast.
This recipe was first published in November 2014, updated in Feb 2021 with new information, updated photos and a video.
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