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    Home > Breakfast & Brunch

    Creamy Eggs and Kale Breakfast

    Published: Feb 9, 2021 · Modified: Feb 12, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    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.

    A toast soldier being dipped into the runny egg yolk in a pan of kale and fried egg.

    Jump to:
    • 📋 What do we need?
    • 🔪 How to make this creamy breakfast eggs recipe for one
    • 🍲 More fantastic Breakfast recipes
    • Creamy Eggs and Kale Breakfast Recipe
    • 💬 Reviews

    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.

    Fried egg in a pan with kale and cheese. Pan is on a wooden board with toast soldiers at the top of the shot.

    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?

    Ingredients to make creamy eggs and kale on a wooden board.

    🔪 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**.

    1. 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.
    2. Make a well in the center of the kale and crack an egg into the well.
    3. 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.
    4. Serve as it is, or with toast soldiers for dipping.
    Close up of a toast soldier being dipped into a runny egg in a pan of egg and cheesy kale

    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.


    🍲 More fantastic Breakfast recipes

    • Christmas Gingerbread Pancakes
    • Mexican Shakshuka
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    • How to Cook Bacon in the Oven
    • Easy Bubble and Squeak Recipe
    • Savoury Dinner Pancakes with Chilli Butter

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    A toast soldier being dipped into a runny egg yolk in a pan of egg and cheesy kale

    Creamy Eggs and Kale Breakfast Recipe

    By: Nicky Corbishley
    Creamy Eggs and Kale Breakfast - An easy one-pot breakfast or lunch - ready in under 10 minutes.
    5 from 3 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 1 min
    Cook Time 8 mins
    Total Time 9 mins
    Course Breakfast
    Cuisine British
    Servings 1 serving
    Calories 388 kcal

    Ingredients
     

    • 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

    To serve:

    • Toast 'soldiers' for dipping - optional

    INSTRUCTIONS
     

    • 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.

    Video

    ✎ Notes

    Getting the perfect runny yolk
    • 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.
    Can I make it ahead?
    Sorry no. This recipe is best made and served right away.
    Can I use single (half-fat) cream or creme fraiche instead?
    Don't use single (half-fat) cream - it will split when cooking in this way.
    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.

    Nutrition

    Serving: 164gCalories: 388kcalCarbohydrates: 6gProtein: 14gFat: 34.9gSaturated Fat: 20.4gCholesterol: 272mgSodium: 255mgPotassium: 300mgFiber: 0.5gSugar: 0.5gVitamin A: 6750IUVitamin C: 58.6mgCalcium: 290mgIron: 1.6mg
    Keywords Breakfast Recipe Ideas, Egg Recipes, Kale Recipe Ideas
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This recipe was first published in November 2014, updated in Feb 2021 with new information, updated photos and a video.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    Reader Interactions

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    1. Elysummers says

      August 04, 2021 at 10:29 am

      5 stars
      Eggs and kale are a wonderful marriage. Thank you for this recipe.

      Reply
    2. Leah says

      July 14, 2019 at 10:40 am

      5 stars
      Really 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!

      Reply
    3. Christine says

      October 03, 2018 at 7:24 am

      5 stars
      Great recipe, had for supper last night. I love dippy egg and soldiers😋

      Reply
    4. Melissa says

      November 11, 2015 at 9:56 am

      What a great idea. I'm so into savoury egg dishes at the moment.

      Reply
      • Nicky Corbishley says

        November 13, 2015 at 2:26 pm

        Thanks Melissa 🙂

        Reply
    5. Cassandra says

      November 09, 2015 at 10:50 pm

      I'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!

      Reply
      • Nicky Corbishley says

        November 10, 2015 at 11:47 pm

        Sounds fab! Hope you enjoy it Cassandra 🙂

        Reply
    6. shelleyspa says

      May 21, 2015 at 3:57 pm

      I tried this and LOVED IT! I ended up making it twice!

      Reply
      • Nicky Corbishley says

        May 22, 2015 at 10:01 am

        Excellent! So glad you liked it, and thanks for letting me know Shelley 🙂

        Reply
    7. Jordynne says

      April 10, 2015 at 8:56 pm

      Absolutely delicious but 35 grams of fat?! I don't think I can justify eating that much regardless of the high protein.....

      Reply
      • Nicky Corbishley says

        April 10, 2015 at 9:13 pm

        Hi Jordynne, you could always reduce the cream and cheese a little if you like. It does taste bloomin good though 🙂

        Reply
    8. Caroline says

      November 17, 2014 at 7:37 pm

      A 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!

      Reply
      • Nicky Corbishley says

        November 19, 2014 at 11:32 am

        Great idea! Thanks for coming back and letting me know how it went. Glad you liked it 🙂

        Reply
    9. Caroline says

      November 16, 2014 at 6:31 pm

      This 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!

      Reply
      • Nicky Corbishley says

        November 19, 2014 at 11:31 am

        Thanks Caroline. I love the stuff! I'm even stuffing potato skins with it for tea tonight (with bacon of course!) 🙂

        Reply
    10. huntfortheverybest says

      November 11, 2014 at 5:48 am

      creamy eggs sound great--also good way to get in the greens!

      Reply
      • Nicky Corbishley says

        November 14, 2014 at 12:05 pm

        Absolutely! I cram as much Kale as I can get in there 🙂

        Reply
    11. Thalia @ butter and brioche says

      November 10, 2014 at 10:08 pm

      Love one pot breakfasts like this.. definitely going to be making the recipe, love how simple, quick and delicious it is!

      Reply
      • Nicky Corbishley says

        November 14, 2014 at 12:03 pm

        Thanks Thalia, it's really good. I ended up going into the kitchen and making it for my lunch after writing the post 🙂

        Reply

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    Hi I’m Nicky

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