Eggs with Kale and Pancetta Recipe

Eggs With Kale And Pancetta Recipe

Ingredients

Serves 6

• 6 oz. thinly sliced pancetta
• 1 1/2 lbs. kale, stems removed and discarded
• 3 tbsps. extra-virgin olive oil
• 1 tsp minced garlic
• 1 tsp crushed red pepper
• 1/2 cup chicken stock
• 1 tbsp lemon juice
• 6 large eggs
• 6 tbsps. heavy cream
• 3 tsps. minced chives (optional)
• salt and freshly ground pepper to taste

Method

1. Preheat the oven to 400 degrees F
2. Line a baking sheet with parchment and spread out the pancetta on top
3. Bake for 10-12 minutes, until pancetta is crisp and lightly browned
4. Place the pancetta on paper towels to drain and cool
5. Coarsely chop or crumble the pancetta and set aside
6. Lower the oven to 375 degrees F
7. Generously butter 6 individual ramekins or creme brulee dishes and place them onto a baking sheet
8. Slice the kale into thin 1/2-inch strips
9. Heat the olive oil in a large skillet over medium-high heat
10. Add the garlic and crushed red pepper and cook for 30 seconds
11. Add the kale and toss to coat with the oil
12. Add the chicken stock and bring to a simmer
13. Reduce the heat to medium, cover and cook for 5 minutes
14. Remove the lid and cook for 4-5 minutes longer, until all the liquid is evaporated
15. Remove from the heat and stir in the lemon juice and crumbled pancetta
16. Divide the mixture evenly among the 6 ramekins
17. Crack one egg into each ramekin on top of the kale mixture
18. Bake for 8 minutes
19. Drizzle each ramekin with 1 tablespoon of the heavy cream
20. Continue cooking until eggs are just set up but yolks are still runny, 4-6 minutes more (longer for well done)
21. Remove from the oven, sprinkle on chives if using and season with salt and pepper to serve

Full List of Eggs Recipes
Full List of Pancetta Recipes