Creamy Eggs and Kale Breakfast – These Creamy breakfast eggs with kale are 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 make this at least once a week 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.
Is that weird?
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 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……..
Although very simple, this is actually my eggs and kale version 5. My first time making this a few months 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.
I haven’t tested it on my kids yet. They love dippy eggs and tolerate kale.
Maybe this could be the recipe that swings it for my favourite green veg. Besides I could probably do with weaning Lewis off his peanut butter obsession just a little. In fairness, he asked for almond butter the other day. ‘The one with the nutty bi*ches’ was what he innocently asked for. Ha ha, I’m truly hoping he meant nutty bits.
Creamy Eggs and Kale Breakfast Recipe:
Creamy Eggs and Kale Breakfast
Ingredients
- 4 tbsp heavy/double cream
- 35 g Kale chopped
- 25 g cheddar cheese
- 1 egg
- salt and pepper
To serve:
- Toast 'soldiers' for dipping optional
Instructions
- Heat the cream in a small frying pan until hot, but not boiling. Stir in the kale and sprinkle on the cheese, reserving a small pinch. 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 small well in the centre of the kale. Crack the egg into the well and sprinkle with the reserved cheese and 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.
Recipe Notes
Nutritional Information
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Leah says
July 14, 2019 at 10:40 amReally enjoyed this recipe, tweaked it a little the second time I made it, swapping the cheese to feta and adding mushrooms, garlic and a little lemon juice 🙂 have a feeling this is going to be my new go to brekky on days off!
Christine says
October 3, 2018 at 7:24 amGreat recipe, had for supper last night. I love dippy egg and soldiers😋
Melissa says
November 11, 2015 at 9:56 amWhat a great idea. I’m so into savoury egg dishes at the moment.
Nicky Corbishley says
November 13, 2015 at 2:26 pmThanks Melissa 🙂
Cassandra says
November 9, 2015 at 10:50 pmI’m trying this tonight! Going to sub out two tbsp of cream and add some sliced tomatoes, chives and some garlic to make it a bit more savory!
Nicky Corbishley says
November 10, 2015 at 11:47 pmSounds fab! Hope you enjoy it Cassandra 🙂
shelleyspa says
May 21, 2015 at 3:57 pmI tried this and LOVED IT! I ended up making it twice!
Nicky Corbishley says
May 22, 2015 at 10:01 amExcellent! So glad you liked it, and thanks for letting me know Shelley 🙂
Jordynne says
April 10, 2015 at 8:56 pmAbsolutely delicious but 35 grams of fat?! I don’t think I can justify eating that much regardless of the high protein…..
Nicky Corbishley says
April 10, 2015 at 9:13 pmHi Jordynne, you could always reduce the cream and cheese a little if you like. It does taste bloomin good though 🙂
Caroline says
November 17, 2014 at 7:37 pmA little update – I made this for lunch today, love how quick it is and tasty too. I added a little nutmeg which helped give it a nice touch of warmth, much needed on a wet, cold grey day as we are having!
Nicky Corbishley says
November 19, 2014 at 11:32 amGreat idea! Thanks for coming back and letting me know how it went. Glad you liked it 🙂
Caroline says
November 16, 2014 at 6:31 pmThis sounds good, I will definitely have to give it a try – I have been thinking myself recently on different ways to have kale as it’s one of those things I want to like, and get a lot in my vegetable box, but I am not always that creative in how I use it. Thanks for the idea, and a nice introduction for me to your site!
Nicky Corbishley says
November 19, 2014 at 11:31 amThanks Caroline. I love the stuff! I’m even stuffing potato skins with it for tea tonight (with bacon of course!) 🙂
huntfortheverybest says
November 11, 2014 at 5:48 amcreamy eggs sound great–also good way to get in the greens!
Nicky Corbishley says
November 14, 2014 at 12:05 pmAbsolutely! I cram as much Kale as I can get in there 🙂
Thalia @ butter and brioche says
November 10, 2014 at 10:08 pmLove one pot breakfasts like this.. definitely going to be making the recipe, love how simple, quick and delicious it is!
Nicky Corbishley says
November 14, 2014 at 12:03 pmThanks Thalia, it’s really good. I ended up going into the kitchen and making it for my lunch after writing the post 🙂