Jan.14.11 § 4 Comments
I have wanted to make this recipe for so long and finally, when I got some ramekins for Christmas, I was able to make it the way I’ve wanted to. Alternately, you could bake the eggs upon a bed of sauce in a large oven safe pot. I find the individual cups a particularly cute touch. A bain-marie is simply a water bath, for which you can use special equipment or just do it yourself. You heat water in a kettle until it boils, and then pour it around the ramekins in a deep baking dish. This way, the eggs cook evenly. It takes about 20 minutes to bake. If you like your yolks more solid, bake for up to 30 minutes.
1/2 lb kale, washed, chopped, and sauteed with a little garlic and salt
1/4 cup shredded sharp cheddar cheese
About 4 tsps butter
You may coat your ramekins with non-stick spray, if you wish.
Preheat the oven to 350 degrees. Put on a kettle of water to boil. Place two layers of paper towels in the bottom of the baking dish to keep the ramekins from sliding around. Divide the kale evenly among the four ramekins. Make a well in the center and fill with a pinch of cheese. Crack each egg into a bowl first, then slide it into the ramekin. Top each egg with any remaining cheese, a sprinkle of pepper and a pad of butter.
When the kettle boils, remove it from the heat, but do not pour it in the baking dish yet. First, put the baking dish in the oven. Slide out the rack so it is easily accessible. Then pour the boiling water into the baking dish so it reaches about halfway up the sides of the ramekins. Carefully push the rack back into the oven, close the door and bake for about 20 minutes, checking frequently. The water should just barely bubble. If it is boiling rapidly, your oven is too hot and you should turn down the heat. Cook until the eggs are just set if you like runnier yolks, or longer if you don’t. Remove the baking dish carefully from the oven when it is done, so as not to spill any of the water.
These little cuties are good for breakfasts, brunches, lunches and dinners.