If you’re looking for a fresh, vibrant twist on a classic breakfast favorite, Kale Egg in a Hole is exactly what you need. This dish takes the well-loved egg in a hole concept and elevates it with nutrient-packed kale, a touch of shallot, and melty cheese that brings everything together in a perfect harmony of flavors. Not only is it visually appealing, but it’s also a wholesome, satisfying meal that’s quick to whip up any morning or even a light lunch. The slight bitterness of the kale paired with the richness of the egg and cheese, and a hint of chili flakes for a kick, makes every bite memorable.

Why I Love This Recipe

Kale Egg in a Hole is one of those recipes that feels both comforting and exciting at the same time. The best part? It’s incredibly easy and fast to prepare, making it ideal for busy weekdays or relaxed weekend brunches. The kale adds a beautiful green color and a hearty texture that complements the soft, runny egg. Plus, the shallots add a subtle sweetness, balancing the flavors perfectly. I also love that this recipe is versatile—you can swap out the cheese, add spices, or even experiment with different breads. It’s a fantastic way to sneak in some greens while indulging in a cozy, cheesy breakfast classic.

Ingredient Notes

Olive Oil or Ghee: Both provide a wonderful richness and help sauté the shallots and kale without overpowering their natural flavors. Ghee adds a subtle nutty aroma, while olive oil keeps it light.
Small Shallot: Minced finely, the shallot brings a mild onion flavor that sweetens as it cooks, enhancing the overall taste without being too sharp.
Kale: Use fresh, slightly packed chopped kale—about 4 cups or 4 large leaves. Remove the thick stems before chopping. Kale adds nutrients and a lovely texture when cooked just until tender.
Sea Salt: Enhances all the flavors, but be careful not to over-salt since the cheese adds some saltiness too.
Bread: Choose sturdy bread slices that can hold an egg without falling apart. Sourdough or whole grain work beautifully.
Eggs: Large eggs are perfect for this recipe. The yolk should be slightly runny for the best experience.
Cheese: Use about 1 ounce of a cheese that melts well, such as fontina, Gruyère, or Taleggio. These cheeses provide a creamy, mild flavor that pairs wonderfully with the kale and egg.
Chili Flakes: A pinch added at the end gives just enough heat to lift the flavors without overwhelming the dish.

Must-Have Equipment

Non-stick skillet or frying pan: Essential for cooking the egg in a hole evenly without sticking.
Spatula: To gently flip the bread and eggs without breaking the yolk.
Small bowl: Helpful for whisking the eggs or holding the shredded cheese before adding it.
Knife and cutting board: For slicing the kale, shallots, and cutting the bread hole.
Cheese grater: To shred the cheese finely for easier melting.

Stepwise Method: Kale Egg in a Hole

Step 1: Prepare the kale and shallots

Start by heating 1 tablespoon of olive oil or ghee in a skillet over medium heat. Add the minced shallot and cook for 2-3 minutes until translucent and fragrant. Next, toss in the chopped kale along with ½ teaspoon of sea salt. Sauté for about 4-5 minutes until the kale is wilted but still vibrant green. Remove the kale and shallots from the pan and set aside.

Step 2: Cut the holes in the bread

While the kale cooks, take your two slices of bread and use a round cookie cutter or a small glass to cut a hole in the center of each slice. The hole should be about 2-3 inches in diameter—big enough to hold the egg but leaving enough bread around the edges to keep its shape.

Step 3: Toast the bread and cook the eggs

Add a little more olive oil or ghee to the skillet if needed and place the bread slices in the pan. Toast the bread for about 1-2 minutes on one side. Flip the bread carefully, then crack one egg into each hole. Season the eggs lightly with salt and cook until the whites are set but the yolks remain runny, about 3-4 minutes.

Step 4: Add kale and cheese

Once the eggs start to firm up, spoon the sautéed kale and shallots evenly around and slightly on top of the bread slices. Sprinkle the shredded cheese over the kale and eggs. Cover the pan with a lid for 1-2 minutes to help the cheese melt perfectly.

Step 5: Serve and finish with chili flakes

Carefully slide the kale egg in a hole onto plates. Sprinkle with chili flakes for a subtle kick and serve immediately. Enjoy your wholesome, cheesy, and vibrant breakfast!

Holiday & Seasonal Touches

Autumn: Add a sprinkle of nutmeg to the kale while sautéing for a warm, cozy flavor.
Winter: Swap kale for Swiss chard or add caramelized onions for extra sweetness.
Spring: Mix in fresh herbs like chives or parsley to brighten the dish.
Summer: Use fresh tomatoes or roasted red peppers as a topping alongside the kale.
Holidays: Incorporate a sprinkle of smoked paprika or a drizzle of truffle oil for a festive twist.

Avoid These Traps

Overcooking the egg: To enjoy the perfect runny yolk, watch the cooking time carefully and use a lid to gently steam the cheese without drying out the egg.
Using too much kale: Overloading the bread with kale can make it soggy. Keep the greens lightly cooked and well-drained.
Choosing soft bread: Soft or thin bread can fall apart when cooking the egg. Opt for sturdy slices that toast well.
Skipping the seasoning: Salt and chili flakes are small but essential components that bring out the best in this dish.

Best Ways to Store

If you happen to have leftovers (though unlikely!), store the Kale Egg in a Hole in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet over low heat to avoid overcooking the egg. It’s best enjoyed fresh, so plan to make only what you’ll eat immediately.

Kale Egg in a Hole FAQs

Can I use other greens instead of kale?

Absolutely! Swiss chard, spinach, or even arugula work well. Just adjust the cooking time since some greens wilt faster than kale.

What type of bread works best for this recipe?

Choose a sturdy bread like sourdough, whole grain, or a thick country loaf. These hold up well to the egg and toppings without getting soggy.

How do I make sure the cheese melts evenly?

Shred the cheese finely and cover the pan with a lid for 1-2 minutes after adding it. This traps steam and helps the cheese melt beautifully without burning.

Can I prepare this recipe vegan?

While the traditional Kale Egg in a Hole features eggs and cheese, you can make a vegan version by using plant-based cheese and scrambling tofu or chickpea flour “egg” in the hole instead.

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Make It Tonight

Kale Egg in a Hole is not just a breakfast treat—it’s a dinner winner too. When your day winds down and you want something quick, nutritious, and delicious, this recipe fits the bill. Gather your ingredients, sauté that kale just right, and enjoy the comforting goodness of eggs, cheese, and greens all in one bite. Serve it alongside a fresh salad or a cup of soup for a complete meal that feels special without the fuss. Whether you’re feeding yourself or your loved ones, this dish will become a cherished favorite in your kitchen repertoire.

With each forkful of Kale Egg in a Hole, you get a perfect balance of textures and flavors that satisfy your cravings and nourish your body. It’s proof that simple ingredients, treated with care, can create magic on your plate. So go ahead—make it tonight and savor every delicious bite.

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Kale Egg in a Hole

This Kale Egg in a Hole is a vibrant, cheesy twist on a breakfast classic, packed with nutrient-rich greens and bursting with flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 2 servings

Course: Breakfast

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 tbsp olive oil or ghee
1 small shallot minced finely
4 cups kale fresh, chopped, stems removed
0.5 tsp sea salt
2 slices bread sturdy, e.g. sourdough or whole grain
2 large eggs
1 oz cheese shredded, melts well (fontina, Gruyère, or Taleggio)
pinch chili flakes

Equipment

Non-stick skillet or frying pan
Spatula
Small bowl
Knife and cutting board
Cheese grater

Method