Читать книгу Entertaining at Home - Rachel Allen - Страница 18

This is delicious for brunch. If you can’t get kale, use spinach. I love to use the Irish farmhouse cheese Glebe Brethan for its delicious flavour and melting texture, but you can use Gruyère instead.

SERVES 6 VEGETARIAN

25g (1oz) butter

900g (2lb) kale with stalks removed before weighing

Salt and ground black pepper

350ml (12fl oz) single or regular cream

Pinch of freshly grated nutmeg

6 eggs

350g (12oz) Glebe Brethan or Gruyère cheese, grated

Six 100ml (3½ fl oz) ramekins or ovenproof dishes

1 Preheat the oven to 180°C (350°F), Gas mark 4.

2 Add the butter to a large wide frying pan and place over a medium heat. Add the kale and season with salt and pepper. As soon as the kale wilts and becomes tender, add the cream and nutmeg, then allow to bubble for 3–5 minutes until thickened.

3 Divide the kale between the ramekins or dishes, placing it around the inside of each dish and leaving a small well in the centre.

4 Break one egg into each dish and sprinkle the grated cheese over the top. Bake in the oven for 8–10 minutes or until golden on top and bubbling around the edges. Scatter over a little pepper and serve immediately with a little toast on the side.