1 tablespoon olive oil or ghee
1 small shallot, minced
4 cups lightly packed chopped kale (about 4 large kale leaves)
¼ teaspoon sea salt
2 large slices of bread
1 ounce cheese that melts well, fontina, Gruyère, or Taleggio, shredded
Chili flakes, for finishing
- Heat your oven to 400˚F.
- Heat a skillet over medium-low heat and add the olive oil or ghee. Once the oil is hot, add the minced shallot and cook until fragrant and softened, about 6 minutes.
- To the shallot, add in the kale and a pinch of salt. Cook, stirring often, until the kale has softened and is beginning to wilt. You can take some liberty here depending on your preference. Cook for less time if you like your kale to have some texture or cook for longer if you like your kale softer.
- While the kale is cooking, use a biscuit cutter or a glass to cut a hole in the middle of the bread slices. Place the bread on a sheet tray lined with parchment and pop into the oven. Toast until just starting to crisp, flipping once halfway through baking. Remove from the oven and carefully crack an egg into each hole.
- Spoon the kale mixture around the rest of the toast, then top with the shredded cheese of your choice. Return the pan to the oven and cook until the cheese has melted and the egg white has set, about 10 to 12 minutes.
- Remove and serve with an extra sprinkle of salt and/or chili flakes if desired.
Keywords: egg in a hole