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Baked egg with kale and cheese

You can cook this baked egg with kale and cheese in the oven or in an air fryer. In the air fryer it only takes 5 minutes, if you like your egg runny, or a bit longer if you prefer the egg yolk solid. As to the cheese, I used Gruyere but mature Cheddar, Emmental, hard goat’s cheese etc would be suitable too. Serve it on a piece of toast for a lazy breakfast, brunch or lunch.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 eggs
  • 2 large handful of chopped curly kale
  • 1 garlic clove minced
  • 2 pinches cayenne or paprika
  • 1 tsp olive oil
  • 2 Tbsp gated cheese of your choice
  • Salt & pepper

Method
 

  1. Steam the kale over boiling water for 5 minutes, then rinse under cold water and squeeze out the excess water.
  2. Put it in a bowl and add the garlic, cayenne, olive oil, half of the cheese and salt & pepper.
  3. Divide the mixture between two ramekins or two small round silicone/glass/ceramic shallow baking dishes.
  4. Carefully break an egg into each dish, then add a pinch of black pepper, then scatter the remaining cheese on top.
  5. Put the dishes onto a baking tray and bake in a pre-heated oven, at 180C for about 10 minutes, depending on how well-done you like your egg.
  6. Alternatively pop the dishes into an air fryer and cook for 5-8 minutes, set to 180°C.
  7. Serve warm.