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Recipe Category: Eggs
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Ingredients
Serves 6
- 6 oz. thinly sliced pancetta
- 1 1/2 lbs. kale, stems removed and discarded
- 3 tbsps. extra-virgin olive oil
- 1 tsp minced garlic
- 1 tsp crushed red pepper
- 1/2 cup chicken stock
- 1 tbsp lemon juice
- 6 large eggs
- 6 tbsps. heavy cream
- 3 tsps. minced chives (optional)
- salt and freshly ground pepper to taste
Method
- Preheat the oven to 400 degrees F
- Line a baking sheet with parchment and spread out the pancetta on top
- Bake for 10-12 minutes, until pancetta is crisp and lightly browned
- Place the pancetta on paper towels to drain and cool
- Coarsely chop or crumble the pancetta and set aside
- Lower the oven to 375 degrees F
- Generously butter 6 individual ramekins or creme brulee dishes and place them onto a baking sheet
- Slice the kale into thin 1/2-inch strips
- Heat the olive oil in a large skillet over medium-high heat
- Add the garlic and crushed red pepper and cook for 30 seconds
- Add the kale and toss to coat with the oil
- Add the chicken stock and bring to a simmer
- Reduce the heat to medium, cover and cook for 5 minutes
- Remove the lid and cook for 4-5 minutes longer, until all the liquid is evaporated
- Remove from the heat and stir in the lemon juice and crumbled pancetta
- Divide the mixture evenly among the 6 ramekins
- Crack one egg into each ramekin on top of the kale mixture
- Bake for 8 minutes
- Drizzle each ramekin with 1 tablespoon of the heavy cream
- Continue cooking until eggs are just set up but yolks are still runny, 4-6 minutes more (longer for well done)
- Remove from the oven, sprinkle on chives if using and season with salt and pepper to serve
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