BAKED EGGS WITH CREAMED KALE AND TURKEY BACON

Ingredients

  • 1 unsalted butter
  • 3 slices thick-cut turkey bacon, diced
  • 1 medium yellow onion, thinly sliced
  • dry white wine
  • 2 bunches kale, tough center ribs discarded, chopped
  • Pinch of freshly ground nutmeg
  • 1 heavy cream
  • 8 oz cherry tomatoes, halved (about 1½ cups)
  • ¼ cup grated Parmesan cheese
  • 6 large eggs

Directions

  1. Melt butter in a large skillet with a lid over medium heat. Add bacon and cook uncovered, stirring occasionally, until crisp, about 3 minutes. Add onion and season with salt and pepper. Cook uncovered, stirring occasionally, until onion is soft and golden, 10 to 15 minutes.
  2. Add wine, set heat to medium-high, and bring to a simmer. Stir in kale and season with salt and pepper. Cover skillet and cook 5 minutes, then uncover and cook 5 more minutes, stirring occasionally, until pan is nearly dry. Add nutmeg and cream. Bring to a low simmer and cook until slightly thickened, about 3 minutes. Stir in cherry tomatoes. Remove from heat and spoon evenly into a 9-by-13-inch baking dish. Smooth top and sprinkle with Parmesan. Cover and refrigerate up to 24 hours, or proceed.
  3. Preheat oven to 350°F. Make 6 wells in kale mixture. Crack eggs into wells. Season eggs with salt and ­pepper. Bake until egg whites are set, 25 to 30 minutes.
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