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Cultured-cream kale and four unseasoned set-white, runny-yolk eggs in a green two-loop braiser
Ebonie Garnica

Creamed Kale and Eggs with Cultured Cream

Full GAPS creamed kale and leek with oven-finished eggs and measured completed homemade cultured cream.
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Cook Time 25 minutes
Servings: 2 servings
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 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 completed homemade cultured cream
  • 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.
    Boiled dried kale with measured leek, ghee, cultured cream, and salt
  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.
    Kale and leek warming before measured cultured cream is added
  5. Stir in the measured completed homemade cultured cream 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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