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.
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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
Ingredients
- 4 tbsp heavy/double cream
- 35 g (1/3 cup) kale chopped
- 25 g (1/4 cup) grated cheddar cheese
- 1 large egg
- pinch salt and pepper
To serve:
- toast 'soldiers' for dipping optional
Instructions
- Heat the cream in a small frying pan over a medium heat until hot, but not boiling.4 tbsp heavy/double cream
- Stir in the kale and sprinkle on all but a pinch of the grated cheese.35 g (1/3 cup) kale, 25 g (1/4 cup) grated cheddar 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).1 large egg
- Crack the egg into the well and sprinkle with the reserved cheese and a pinch of salt & pepper.pinch salt and 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 its own, or with toast for dipping.toast 'soldiers' for dipping
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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!
Great recipe, had for supper last night. I love dippy egg and soldiers😋
What a great idea. I’m so into savoury egg dishes at the moment.
Thanks Melissa 🙂
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!
Sounds fab! Hope you enjoy it Cassandra 🙂
I tried this and LOVED IT! I ended up making it twice!
Excellent! So glad you liked it, and thanks for letting me know Shelley 🙂
Absolutely delicious but 35 grams of fat?! I don’t think I can justify eating that much regardless of the high protein…..
Hi Jordynne, you could always reduce the cream and cheese a little if you like. It does taste bloomin good though 🙂
Lovely!!
I actually quickly dry fried some quartered cherry tomatoes, before adding the cream, and added chillie flakes, it was amazing!!
Lovely and creamy, slight hint of cheese, and lovely marmite on toast, soldiers, oh, and some wafer thin ham!😁
I don’t leave many reviews…..here, I had to.
Lovely, tasty and simple.
The fat in this recipe, was a non issue for me, as the rest of my daily intake, isn’t full of fat, and neither am I, so it’s irrelevant, as well as, flipping tasty!!!😀
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!
Great idea! Thanks for coming back and letting me know how it went. Glad you liked it 🙂
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!
Thanks Caroline. I love the stuff! I’m even stuffing potato skins with it for tea tonight (with bacon of course!) 🙂
creamy eggs sound great–also good way to get in the greens!
Absolutely! I cram as much Kale as I can get in there 🙂
Love one pot breakfasts like this.. definitely going to be making the recipe, love how simple, quick and delicious it is!
Thanks Thalia, it’s really good. I ended up going into the kitchen and making it for my lunch after writing the post 🙂