Soft leek and kale sit under four oven-finished eggs in this skillet breakfast. Boil the kale for eight minutes first, then drain and pat it dry so it warms in the pan without watering down the cream. The eggs are ready when their whites are set and their yolks still move when you tilt the skillet.
A skillet breakfast like this one is worth having in rotation on a morning that starts early: most of the work is boiling and chopping vegetables, and the oven finishes the eggs while you do something else for a few minutes.
GAPS stage: Full GAPS. Butter and ghee are dairy-derived, so this recipe is not dairy-free. Use homemade cultured cream only after that dairy form has been introduced.
Serves: 2
Cook time: About 25 minutes
Ingredients
- 2 tablespoons unsalted butter or homemade ghee
- ½ bunch kale, boiled for 8 minutes, drained and patted dry
- 1 large leek, washed and chopped
- ¼ cup completed homemade cultured cream
- ¼ teaspoon natural mineral salt
- 4 large eggs
The leek and kale form the vegetable base, cooked down separately before the eggs go in so neither one waters down the finished dish. The cultured cream adds richness once it’s stirred through the hot vegetables, and the butter or ghee is what the leek and kale actually cook in.
Method
- Heat the oven to 350°F with a rack in the middle position. If the kale is not already prepared, boil it for 8 minutes, drain well, and pat the leaves dry.
- Melt the butter or ghee in a large oven-safe cast-iron or stainless steel skillet over medium heat. Swirl it across the bottom.
- Add the chopped leek. Cook for 3 to 5 minutes, stirring, until it softens.
- Add the kale and salt. Stir occasionally for about 5 minutes, until the kale is hot and any visible moisture from the leaves has cooked away.
- Stir in the measured ¼ cup completed homemade cultured cream. Cook for about 1 minute, just until the mixture is hot.
- Crack the four eggs over the kale mixture, spacing them across the skillet. Transfer the skillet to the oven and bake for about 8 minutes, until the whites are set and the yolks remain runny.
- Serve straight from the oven.
The leek should be soft before the kale goes in. Once the kale has warmed for five minutes, its leaves should look glossy rather than wet.
In the oven, watch the egg whites rather than the clock. They should look opaque and fully set across each egg while the yolks still move when the skillet is tilted. Pull the skillet as soon as the whites finish setting if you want the yolks to stay runny.
Advance Preparation
For a faster morning, wash and chop the leek and boil the kale the night before. Refrigerate them separately. Drain and pat the kale dry again if it has collected moisture, then start with the skillet step. Crack the eggs over the hot vegetables only when you are ready to bake and serve.
Storage and Serving
Serve straight from the oven while the whites are set and the yolks still move.
For advance preparation, wash and chop the leek and boil the kale the night before. Refrigerate them separately, pat the kale dry again, then follow the skillet and egg steps when ready to serve.
FAQ
Do I Need to Boil the Kale First?
Give it the full eight minutes, then drain and dry it before adding it to the skillet.
How Do I Tell When the Eggs Are Done?
After about eight minutes in the oven, the whites should be set while the yolks remain runny. Serve immediately.
How Many Does It Serve?
Two, with two eggs per person.
Related Recipes
For the coconut-milk version, see Creamed Kale and Eggs with Coconut Milk.
Homemade Ghee for Full GAPS supplies the separately measured cooking fat option in this version.
Recommended Equipment
- A large oven-safe cast-iron or stainless steel skillet
- A pot for boiling the kale
- A colander for draining the kale
- A knife for chopping the leek
Next Steps
The Breakfast Cookbook is coming soon, with more measured Full GAPS breakfasts like this one. While it is being prepared, browse all recipes for tomorrow’s morning meal.
Creamed Kale and Eggs with Cultured Cream
Ingredients
Equipment
Method
- Heat the oven to 350°F with a rack in the middle position. If the kale is not already prepared, boil it for 8 minutes, drain it well and pat the leaves dry.
- Melt the butter or ghee in a large oven-safe cast-iron or stainless-steel skillet over medium heat. Swirl it across the bottom.
- Add the leek and cook for 3 to 5 minutes, stirring, until softened.
- Add the kale and salt. Stir occasionally for about 5 minutes, until the kale is hot and any visible moisture has cooked away; the leaves should look glossy rather than wet.
- Stir in the measured completed homemade cultured cream listed above. Cook for about 1 minute, just until the mixture is hot.
- Crack the eggs over the kale mixture, spacing them across the skillet. Transfer the skillet to the oven and bake for about 8 minutes, until the whites are set and the yolks remain runny and still move when the skillet is tilted.
- Serve immediately, with two eggs per person.
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