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One Pan Creamy Kale and Chimichurri Eggs

These yummy eggs are packed with greens and a creamy base of ricotta and parmesan. We love serving these for a casual brunch with lots of garlicky toast points on the side.

Chef Tip:Chop the kale into even pieces so it can wilt into the cheese mixture easily.

Ingredients

  • 1 pat of butter

  • 2 cloves of garlic, roughly chopped

  • ¼ cup heavy cream

  • ¼ cup ricotta cheese

  • 2 handfuls of torn kale, stems removed

  • Shredded Parmesan cheese

  • Haven's Kitchen Herby Chimichurri

  • 2 eggs

  • Salt

  • Toast, for dipping

Steps

STEP 1

In a small pan over medium heat, add the butter and heat until sizzling. Add the garlic and sauté for 15-30 seconds, stirring as it cooks. As soon as the garlic becomes golden in color, add cream, then the ricotta, then the kale

STEP 2

Sprinkle on Parmesan to cover the kale and cover the pan with a lid or foil. Lower the heat to low and cook for 2 minutes, until the kale is wilted

STEP 3

Remove the lid and stir in ¼ pouch of Herby Chimichurri. Make a well in the center of the kale with the back of a wooden spoon. Crack the eggs into the well and sprinkle with more Parmesan and a pinch of salt

STEP 4

Cover the pan again and cook on a low heat for 5-7 minutes until the white of the egg is fully opaque. Serve from the pan either on its own, or with toast for dipping

$39.00
4 Pack

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…

4 Pack

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…

Ingredients

Extra Virgin Olive Oil, Parsley, Sunflower Oil, Caper Puree (Capers, Water, Vinegar, Salt), Oregano, Lemon Zest, White Wine Vinegar, Sea Salt, Crushed Red Pepper.
1
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This recipe is also great with our Red Pepper Romesco and Zippy Chili Harissa sauce.

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