Baked Eggs in Kale
2 pieces bacon
1/4 onion, diced
1 clove garlic, minced
3 or 4 stalks of kale, roughly chopped
2 Tablespoons heavy cream
Salt and pepper
Parmesan cheese, optional
Cook bacon until crisp, then drain on a paper towel. Pour out most of the remaining bacon fat, leaving a thin layer of the fat in the pan.
Saute onions until brown, about eight minutes. Add garlic, and cook for two minutes.
Toss kale with onions and garlic. Season with a pinch of salt.
Cook for about 5 minutes, or until the kale is wilted.
Put kale in the bottom of a ramekin or other single-serve oven-safe dish. Make two holes in the bed of kale on opposite sides of the dish.
Sprinkle on bacon. Pour eggs into separate holes, being careful not to break the yolk.
Pour a tablespoon of heavy cream over each egg. Sprinkle with a pinch of salt and pepper. Top with grated cheese.
Cook in a 375* oven for 10 to 15 minutes. It will be done when the eggs jiggle slightly but are cooked through.
Serve with toast.