Egg “en cocotte” with kale

Kale is an old variety of green cabbage with curly leaves. You can find this leafy vegetable again more and more in supermarkets, recipes,… and rightly so! This vegetable provides a lot of essential nutrients for good health, such as vegetable omega-3 fatty acids, iron, vitamin C, calcium, beta-carotene and especially a lot of vitamin K. It is also rich in vegetable protein and fibre. So it has all the qualities you need to combine it with our Columbus eggs for a meal that is as delicious as it is healthy!

Ingredients (4 servings)

4 Columbus eggs
4 large leafs of kale
1/2 onion
1 clove of garlic
5 cl cream
1 tbsp olive oil
salt and pepper

Preparation

Preheat the oven to 200°.
Peel and chop the onion and garlic.
Remove the central rib from the kale leaves. Wash and dry. Roughly chop the kale leaves.
Heat the olive oil in a large frying pan and fry the onion for 5 minutes. Add the garlic and kale. Season with salt and pepper. Cook for a further 3 minutes.
Divide the mixture between 4 ovenproof ramekins. Add the cream and break an egg into each ramekin.
Place the ramekins in a large dish and fill with boiling water until it reaches three quarters of the height of the ramekins. Place in the oven for around 12 minutes, depending on the degree of doneness required. The important thing is that the yolk remain runny.