Creamed Kale and Eggs with Coconut Milk for Full GAPS

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.

This skillet breakfast is easy to work into a busy morning: most of the effort is boiling and chopping the vegetables, and the oven finishes the eggs while you get the rest of the morning moving.

GAPS stage: Full GAPS. Butter and ghee are dairy-derived, so this recipe is not dairy-free.

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 coconut milk
• 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 coconut milk 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

1. 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.

   

2. Melt the butter or ghee in a large oven-safe cast-iron or stainless steel skillet over medium heat. Swirl it across the bottom.
3. Add the chopped leek. Cook for 3 to 5 minutes, stirring, until it softens.
4. 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.

   

5. Stir in the measured ¼ cup completed homemade coconut milk. Cook for about 1 minute, just until the mixture is hot.
6. 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.
7. 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.

Warm the measured coconut milk with the vegetables for about 1 minute, just until the mixture is hot and the vegetables are coated. Then add the eggs.

In the oven, watch the whites rather than the clock. Each white should look fully opaque and set across the egg while the yolk still moves when the skillet is tilted. Pull the skillet as soon as every white has set 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 this dish straight from the oven while the yolks are still runny, spooning it straight from the skillet onto plates.

Related Recipes

For the separately measured alternative, see the cultured-cream version.

This version swaps cultured cream for coconut milk; the vegetable base, salt, and egg method stay the same.

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.

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.

Ebonie Garnica

Creamed Kale and Eggs with Coconut Milk

Full GAPS creamed kale and leek with oven-finished eggs and measured homemade coconut milk; butter or ghee remains dairy-derived.

Print Recipe Pin Recipe

Cook Time 25 minutes mins

Servings: 2 servings

Course: Breakfast

Ingredients Equipment Method Notes

Ingredients

  

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• 2 tablespoons unsalted butter or homemade ghee
• 1/2 bunch kale, boiled for 8 minutes, drained and patted dry
• 1 large leek, washed and chopped
• 1/4 cup homemade coconut milk
• 1/4 teaspoon natural mineral salt
• 4 large eggs

Equipment

• Stainless-steel saucepan for the 8-minute kale boil
• Stainless-steel colander for draining the kale
• Cast-iron or stainless-steel skillet large; oven safe
• Wooden spoon or stainless-steel spatula

Method

 

1. 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.
   
2. Melt the butter or ghee in a large oven-safe cast-iron or stainless-steel skillet over medium heat. Swirl it across the bottom.
3. Add the leek and cook for 3 to 5 minutes, stirring, until softened.
4. 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.
   
5. Stir in the measured completed homemade coconut milk listed above. Cook for about 1 minute, just until the mixture is hot.
6. 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.
7. Serve immediately, with two eggs per person.

Notes

Full GAPS. Butter and ghee are dairy-derived; choosing coconut milk replaces the cultured cream only. Use the cultured-cream option only after that homemade dairy form has been introduced. Choose the completed cream or milk in the amount shown in the ingredient list. For advance preparation, wash and chop the leek and boil the kale the night before, refrigerate separately, and pat the kale dry again before cooking if moisture collects.

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