Baked Eggs with Kale and Leeks

This recipe is absolutely delicious and healthy. Full of vitamins and protein! Kale and leek are great winter vegetables, but hopefully spring is coming soon! I adapted this recipe from Foolproof Living – it’s a great idea for a quick meal.



  • 4 eggs
  • 2 leeks, washed and sliced thinly
  • 4 cups kale, washed and sliced
  • 1 big clove garlic, minced
  • 1 tablespoon olive oil
  • ½ cup half and half
  • ½ cup Gouda cheese, grated (You can use gruyere or swiss as well)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper, freshly grounded
  • 1 tablespoon butter, for gratin dish


  1. Pre-heat the oven to 350 F Degrees. Butter the Gratin dish.
  2. Heat olive oil in a large skillet. Sauté leeks until wilted, for 7-8 minutes, in medium heat. Stir in the garlic and cook for 2 minute.
  3. Add kale and continue to sauté for 2 minutes until kale is softened.
  4. Gradually whisk in the half and half, stirring constantly. Let it come to a boil. Let it simmer for 2-3 minutes or until it thickens. Season it salt, and pepper.
  5. Take it off the heat.
  6. Put the leeks and kale in a dish.
  7. Using the back of a spoon, push filling to the sides at different areas of the dish to create crevices for the the eggs.
  8. Crack eat individual egg into a hole.
  9.  Sprinkle the dish with cheese.
  10.  Bake them for 15-20 minutes until the eggs are cooked.
  11. Season with salt and pepper.



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