Ever since I got these adorable mini Staub cocottes I've been planning to make a baked egg recipe in them. These eggs are swimming in the creamiest kale and roasted squash and topped with buttery breadcrumbs and crispy bacon. Its seriously the most delicious breakfast I've had in a while. If someone can't eat eggs, the creamed kale and squash is amazing cooked on its own, still topped with the bacon bread crumbs. Just give them an extra side of bacon and they are set for breakfast too! You can bake this in individual dishes like I did here or you can bake it in the same skillet you made the creamed kale in and serve it family style.
Ingredients:
6 Tbsp olive oil - divided
1 medium delicata squash - seeds removed, cut into 1/2 inch pieces
1/2 medium onion diced
1 clove garlic - minced
2 Tbsp all purpose flour
1/2 tsp kosher salt - divided
1/2 cup chicken stock
1 cup whole milk
1 bunch kale - tough stems removed, chopped
3 oz cream cheese
2/3 cup freshly grated parmesan
4-6 eggs
6 slices bacon - cooked and chopped
2 slices bread of choice
1T butter
Preheat the oven to 400 degrees. Place the squash on a large sheet tray, toss with 2 T olive oil and season with salt and pepper. Roast the squash until it is nicely browned, about 20 minutes.
While the squash is roasting, heat 3 T olive oil in a large oven proof skillet, add the onions and 1/4 tsp salt and sauté until they are starting to caramelize, add the garlic and cook for another minute. Sprinkle the flour over the onions and garlic and stir to combine, cook for a minute or two so the flour doesn't have a raw taste. Pour in the milk and chicken stock and stir well so all the flour is incorporated into the liquids. Add the kale and the remaining 1/4 tsp salt, cook until the kale starts to wilt, then add the cream cheese and parmesan. Continue to cook on low heat stirring frequently until the kale is completely wilted and the sauce is thickened and smooth. Remove the creamed kale from the heat. Taste and adjust the seasoning if necessary. Stir in two cups of the roasted squash.
Turn the oven down to 375 degrees. If you are making individual servings, spray six 1 cup ramekins or other baking dishes with cooking spray. Fill each dish 2/3 full with the kale and squash mixture. Make a small well in the middle of each and crack 1 egg into the dish. Season the eggs with salt and pepper. If you do not have individual dishes you can also bake all of the eggs right in the skillet the kale was cooked in. Spread the kale and squash mixture evenly in the skillet. Make 4-6 wells for eggs depending on how large your pan is and how many people you are feeding. Crack 1 egg into each well and season with salt and pepper. Bake the eggs in the oven for about 10 minutes until the whites are set but the yolks are still runny.
While the eggs are baking make the breadcrumb topping. Tear the bread slices into pieces and add them to a food processor. Pulse until small crumbs are formed. Melt 1 T of butter with the remaining 1 T olive oil in a medium skillet. Add the breadcrumbs and sauté until they are toasted and crispy. Stir in the chopped bacon.
When the egg whites have just set top them with the bacon breadcrumbs and bake for 2 more minutes. Serve immediately.
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