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
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 peopleMake 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.