Even if your motto is “The more, the merrier,” feeding houseguests can be a challenge. Which is why we’re relying on this crowd-pleasing shirred eggs with bacon and kale recipe from The Happy Cook, a new book by Daphne Oz. (You might recognize her as host of The Chew.)
The best part? It looks super fancy but is actually so easy to make. Just swap the individual ramekins for a larger baking dish or skillet to go family-style. Sorry, pancakes: This might become our new go-to.
SHIRRED EGGS WITH BACON AND KALE
Makes four servings.
Ingredients
3 bacon strips
¼ teaspoon smoked paprika
2 tablespoons extra-virgin olive oil
1 medium shallot, finely chopped
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh oregano
2 bunches Tuscan (lacinato) kale, washed, dried, ribs removed, and leaves thinly sliced (about 6 cups)
1 teaspoon kosher salt
4 large eggs
¼ cup heavy cream
¼ cup finely grated Parmigiano-Reggiano cheese
Flaky sea salt
Instructions
1. Preheat the oven to 350°F.
2. Heat a large skillet over medium heat. Add the bacon and cook, stirring often, until the bacon is crisp and browned, four to five minutes. Add the smoked paprika, cook 15 seconds longer, then remove from heat. Use a slotted spoon to transfer the bacon to a plate, and set aside. (Don’t line the plate with a paper towel – you want to save all that delicious bacon fat!)
3. Return the skillet to the stove. If there isn’t much fat in the skillet, add 1 tablespoon of the olive oil along with any drippings you’ve collected on the plate with the cooling bacon. Add the shallot and fresh herbs and cook, stirring often, until the shallot is soft, three to four minutes. Add the kale and kosher salt and cook, stirring often, until the kale wilts and is tender, two to three minutes. Remove from heat.
4. Set four 4-inch ramekins on a rimmed baking sheet. Use the remaining olive oil to grease the ramekins, rubbing it all over the insides. Divide the kale among the ramekins. Crack an egg into each ramekin, then pour 1 tablespoon of cream over each serving and sprinkle with 1 tablespoon of the Parmigiano-Reggiano. Bake until the whites are nearly set and the yolks are cooked to your desired degree of doneness, about ten minutes.
By Sophie Dodd, Staff Writer
