Creamy Kale and Eggs

1. 1

   Heat the olive oil in a medium nonstick skillet over medium heat.

2. 2

   Add the leeks, reduce the heat to low, and cook until softened but not brown, about 8 minutes.

3. 3

   Stir the kale into the leeks and cook until just wilted, about 2 minutes.

4. 4

   Season the mixture with the nutmeg and some salt and pepper.

5. 5

   Stir in the yogurt until combined.

6. 6

   Make four indentations in the kale and carefully crack an egg into each.

7. 7

   Sprinkle a little salt and pepper over each egg.

8. 8

   Cover the pan and cook the eggs until the whites are completely set and the eggs are cooked desired doneness, 2 to 3 minutes for medium (runny yolk).

9. 9

   Divide the eggs and kale among four serving plates, top each with about 1 1/2 teaspoons Parmesan and serve with the toasted crusty bread on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.