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1
Melt the butter in a skillet over medium heat.
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2
Add the garlic, breadcrumbs, thyme, and salt.
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3
Cook, stirring often, until nicely toasted, about 3 to 5 minutes.
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4
Transfer to a small bowl and set aside.
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5
Wipe the skillet clean and melt 1 tablespoon of the butter over medium heat.
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6
Add the garlic and kale, still wet from washing.
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7
Season with salt and pepper.
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8
Cover the pan and let the kale steam until wilted and soft, about 5 minutes, lifting the lid and turning the kale a couple of times while it cooks.
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9
Transfer the cooked kale to a plate and set aside.
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10
Wipe the skillet again and melt the remaining tablespoon of butter over medium heat.
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11
Add the sliced portobello and saute until softened and just starting to turn golden brown, about 5 minutes.
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12
Heat the oven to 350 degrees F and arrange a rack in the middle.
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13
Coat 2 small oven dishes (8-ounce gratin dishes are ideal) with butter.
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14
Divide the cooked kale among the dishes.
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15
Distribute the portobello slices on top of the kale.
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16
Crack 2 eggs into each dish and crumble the cheese on top.
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17
Dribble 1 tablespoon of heavy cream over each dish and sprinkle with 2 or 3 tablespoons of the toasted breadcrumbs.
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18
Bake the eggs until set, about 10 to 12 minutes.
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19
Serve immediately.
