This wonderfully easy kale-stuffed skillet starts on the stovetop and gets studded with a big handful of cherry tomatoes. Eggs are cracked right on top and the cast iron slides into the oven to bake the yolks to gooey, salty perfection.
Creamed spinach can be a love-it-or-hate-it dish, but I really think it’s all about restaurant versus homemade. When you load it up with lots of spinach and parmesan it can be an incredible comfort food! Switching it up with kale just makes us feel extra-good about our breakfast choices.
Blistered cherry tomatoes are my personal favorite veggie candy… or at least savory fruit candy, if you want to be technical. Sun-dried tomatoes would also be great in this skillet.
Are runny yolks a love language? I say most definitely. Between this and browned butter basil shakshuka, I’m really crushing hard on skillet baked eggs this winter.
This feels a lot like a good, slow weekend brunch that’s not too indulgent on a weekday. Let’s enjoy these cozy winter mornings while they last.
Creamed Kale Baked Eggs
- 2 T. butter
- 1 small onion diced
- 2 cloves garlic minced
- 1/4 t. salt
- 1/4 t. pepper
- 4 cups kale ribs removed & leaves shredded
- 1/2 cup whole milk
- 1/2 cup cherry tomatoes halved
- 1/4 cup parmesan grated
- Preheat oven to 350°.
- Heat butter in a large cast iron skillet over medium-high heat.
- Saute onion, garlic, salt, & pepper until onions are translucent. Add kale and cook, stirring occasionally, until mostly wilted.
- Make 4 wells in the creamed kale. Crack an egg into each, then press cherry tomatoes into the surrounding kale.
- Pour whole milk over the eggs and kale and sprinkle with parmesan.
- Bake at 350° for 15-20 minutes, until whites are set but yolks are still soft. Test this by jiggling the pan; only the yolks should move slightly.