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Homemade Kale Egg in a Hole photo

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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
 

Step 1: Prepare the kale and shallots
  1. Heat 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. Toss in the chopped kale and ½ teaspoon of sea salt. Sauté for 4-5 minutes until wilted but still vibrant green. Remove from pan and set aside.
Step 2: Cut the holes in the bread
  1. Use a round cookie cutter or small glass to cut a 2-3 inch hole in the center of each of the two bread slices, leaving enough bread around the edges to hold the shape.
Step 3: Toast the bread and cook the eggs
  1. Add more olive oil or ghee to the skillet if needed. Toast the bread slices for 1-2 minutes on one side. Flip carefully, crack one egg into each hole, season lightly with salt, and cook for 3-4 minutes until whites are set but yolks remain runny.
Step 4: Add kale and cheese
  1. Spoon the sautéed kale and shallots evenly around and slightly on top of the bread slices. Sprinkle shredded cheese over the kale and eggs. Cover the pan with a lid for 1-2 minutes to melt the cheese.
Step 5: Serve and finish with chili flakes
  1. Carefully transfer the kale egg in a hole onto plates. Sprinkle with chili flakes and serve immediately.

Notes

  • Use sturdy bread like sourdough or whole grain to prevent sogginess.
  • Do not overcook the egg to maintain a runny yolk and perfect texture.
  • Leftovers can be refrigerated for up to 1 day and reheated gently in a skillet.