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.
Nutritional Information is per serving, without the toast.