2 eggs per person
2 small leeks, thinly sliced
2 cups kale, vein and stem removed
2 tbsp yogurt
1 tbsp butter
salt and pepper
- Preheat the oven to 375 degrees. Generously grease the bottom and sides of 1 ramekin per person with the butter.
- Melt the remaining butter in a pan and cook the leeks and kale over medium heat, stirring often. When leeks are soft and translucent add yogurt. Cook over low heat for five minutes until thickened.
- Season to taste
- Place the ramekins in a small roasting pan, dividing the leeks among them. Crack 2 eggs into each one.
- Fill the roasting pan with boiling water halfway up the ramekins. Bake for about 10 minutes, or until eggs are just set. Serve immediately.
We frequently eat this dish with roasted vegetables (sweet potato, parsnip, butternut squash, etc). You can substitute any greens or fresh veggies for the leeks. Another popular twist is to add a little roasted garlic.