French-style Baked Eggs with Kale


1 cup finely shredded stemmed kale (about 6 leaves)
1/2 cup diced Paris ham or cooked pancetta (2 ounces)
2 tbsp heavy cream
2 large eggs
truffle salt or sea salt
fresh pepper
grating of nutmeg
1/2 cup grated Gruyère cheese (2 ounces)
1 baguette


  1. Preheat the oven to 425°F.
  2. Divide the shredded kale between two 6-ounce shallow ramekins. Sprinkle the diced ham on top. Pour the cream over the ham and crack 2 eggs into each ramekin. Season with the salt or truffle salt and pepper and a light grating of nutmeg. Finally sprinkle the shredded Gruyère over the eggs.
  3. Bake in the oven for 12 to 15 minutes, until the yolks are just set and the eggs jiggle slightly when the ramekins are shaken. Serve with the baguette.

Makes 2 servings.

Source: Chef Eric Ripert