Pancetta & Kale Baked Eggs | Eva Kolenko Photography

There are few foods that are more perfect than a perfectly cooked egg. Once you get the cook time down, baked eggs are a a super simple to make and very versatile. The version I am sharing with you today has kale and pancetta but you can kind of use what ever veg you have in the fridge… tomatoes, swiss chard, mushrooms, spinach… what doesn’t go with eggs? And the results are way more impressive than a scramble!

Pancetta & Kale Baked Eggs | Eva Kolenko Photography

Pancetta & Kale Baked Eggs | Eva Kolenko Photography

Pancetta Kale Baked Eggs
Serves 2

Ingredients
1/2 bunch of kale
4 cloves of garlic
Pancetta
4 eggs
2 table spoons of half and half
butter
fresh ground pepper

Pre-heat oven to 375 degrees.

Cut pancetta into small pieces and fry in a skillet until crispy. Once cooked, set aside on a paper towel to soak up some of the excess fat. Drain most of the fat from the pan but leave a thin coat to flavor the kale. Chop garlic and slice kale leaves into ribbons using only the more tender top half of the leaves. I save the bottom stems for my juicer. Heat you skillet with the left over pancetta fat over a medium flame and toss in the garlic and kale. Cook until garlic starts to golden and the kale is slightly wilted and then add the prosciutto pieces.

Divide kale mix in half and place into individual single serving baking dishes. Carefully crack 2 eggs into each dish keeping the yolks intact. Add 1 table spoon of half and half and fresh cracked pepper to each dish.

Pancetta & Kale Baked Eggs | Eva Kolenko Photography

Pancetta & Kale Baked Eggs | Eva Kolenko Photography

Bake at 375 degrees for about 15 min. Cook time is tricky.. you want to try and pull them out of the oven use a little under done because they continue to cook in the hot baking dish. Over cooked eggs are so dissapointing!