A Spring Breakfast Recipe:
Shirred Eggs over Kale and Garlic with Espelette
As most of my readers will know, I keep chickens, and therefore, as a consequence, I always have plenty of eggs at my disposal. My hens are totally free-range and have the full run at the bottom of the garden, underneath the fig, cherry and walnut tree – their hen hut is rather “Des-Res” as it’s an old stone “bothy” with thick cut stones that keep them warm in the winter and cool in the summer……a large oak perch stretches from the front to the back of the hut and their nest box is an old wooden wine box piled high with sweet hay and straw. They are aways locked away at night, in case of any nocturnal visits by Mr Reynard, and it’s fair to say that they have a good life. In return, they lay golden-yolked eggs for us on a daily basis, and sometimes we are lucky enough to be the recipients of “Double Yolkers” which always cause a stir when they are cracked into the frying pan.
So, when I was looking for recipes to make from the blog I was assigned for The Secret Recipe Club, I was instantly drawn to all the egg recipes. My assigned blog for March was The Wimpy Vegetarian, a blog that I follow and know well; Susan is the author behind the blog, and she has a fascinating and wonderful array of recipes to choose from in her recipe index. Susan is mostly vegetarian, but married to a mostly carnivore eater, and is constantly on the hunt for healthy, delicious recipes that they’ll both like. Most of her recipes are vegetarian with tips for adding meat or fish for any meat-eaters at the table, which makes them wholly usable and accessible to all. As someone who has a vegetarian mother, sister and niece, and who was vegetarian for several years myself, I love any cook or author who is inclusive with vegetarian recipes and isn’t too sanctimonious about the whole thing!
Susan writes with passion and verve and you are never left feeling grubby or bad for eating the odd sausage or for adding a slice of meat to one of her recipes. Her recipes shine with seasonal ingredients and wonderfully interesting combinations of local produce – in short, her blog is a pleasure to read and is one of my favourite “to go” vegetarian recipe sites. I made a beeline for her egg recipes and was tempted with the following:
CORN, ZUCCHINI AND ROASTED TOMATO FRITTATA
CHILE RELLENOS – FRITTATA STYLE
But it was her recipe for Shirred Eggs over Garlicky Swiss Chard that finally caught my eye – and, I’ve always been fascinated about shirred eggs, so shirred eggs it was. For those of you who like me, were slightly unsure what shirred eggs are, here’s the recipe definition…….
“Shirred eggs, also known as baked eggs, are eggs that have been baked in a flat-bottomed dish; the name originates from the type of dish in which it was traditionally baked. Shirred eggs are considered a simple and reliable dish that can be easily varied and expanded upon. An alternative way of cooking is to crack the eggs into individual ramekins, and cook them in a water bath, creating the French dish eggs en cocotte.”
I hope Susan will forgive me, but I had to change a few ingredients due to availability – I thought I had some Swiss chard, but it was in fact Kale that I had in the pantry; and in place of “heavy whipping cream” which is unavailable in France, I used crème fraîche – for a spicy flourish, I added some espelette to the kale, and in place of Swiss cheese, I used some English Red Leicester cheese. Other than that, the recipe was made exactly to Susan’s version. American readers can check out Susan’s original recipe here: Shirred Eggs Over Garlicky Swiss Chard. My adapted recipe is shared below and please do visit Susan’s fabulous blog for more “almost vegetarian” recipes, and tell her I sent you! Karen
Shirred Eggs over Kale and Garlic with Espelette
Print recipe
| Serves | 2 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Allergy | Egg |
| Dietary | Vegetarian |
| Meal type | Breakfast, Lunch, Snack |
| Misc | Serve Hot |
| Occasion | Christmas, Easter, Valentines day |
| Region | American |
| By author | Adapted from The Wimpy Vegetarian |
Ingredients
- 150g chopped kale (or spinach or Swiss chard)
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 4 large cloves of garlic, minced
- 1/2 tspn Espelette red pepper
- salt and pepper (to taste)
- 4 large free-range eggs
- 4 tbsp crème fraîche
- 125g hard cheese, grated (I used Red Leicester cheese)
Note
A delightful breakfast or brunch dish that uses fresh kale (or any other seasonal greens such as spinach or Swiss chard) with a melted cheese topping over spiced baked eggs in crème fraîche. (Recipe adapted from The Wimpy Vegetarian)
Directions
| Step 1 | Preheat the oven to 210C/425/Gas mark 7. |
| Step 2 | Cook the kale until just tender in a large pan of water with a pinch of salt. Drain in a colander once cooked and set to one side. |
| Step 3 | In the same pan, add the butter and olive oil. Once the butter is melted, add the garlic and Espelette. Sauté for about 2 minutes or until the garlic starts to turn golden. Add the kale and stir to combine. Sauté for 1 minute and remove from the heat. |
| Step 4 | Divide the kale between two gratin dishes, each of which are suitable for a single serving, and form two wells in each gratin large enough to accommodate the eggs. |
| Step 5 | Crack the eggs into a bowl and slide them gently into the wells. The yolks should be intact and not broken. (Unless like me, you like your eggs broken) |
| Step 6 | Divide the crème fraîche between the two gratins and spoon over the top. |
| Step 7 | Divide the cheese between the two gratins and sprinkle over the top. |
| Step 8 | Bake for 10 - 12 minutes depending on how set you prefer your eggs; 10 minutes will provide a runny yolk, 12 minutes one that is partially set. |
| Step 9 | Serve hot with some bread to sop up the yolk. |
SallyBR says
This would be perfect for lunch on a Saturday after a run or something, I love kale and eat a lot of eggs, so the combination sounds great to me
Happy Reveal Day!
Karen Burns-Booth says
Thanks Sally! The combination of kale and eggs with the cheese was delightful, Karen
Wendy, A Day in the Life on the Farm says
I am also always looking for egg recipes to help with the generosity from my hens. Thanks for sharing. Great SRC choice.
Karen Burns-Booth says
Thanks Wendy, yes, egg recipes are always welcomed here for the same reasons too! Karen
Sarah | Curious Cuisiniere says
Susan’s blog is wonderful! And this breakfast looks exquisite! Perfect for spring!
Karen Burns-Booth says
Thanks so much and yes, her blog is fabulous! Karen
Nayna Kanabar (@citrusspiceuk) says
This looks delicious.I hvae never cooked with kale, I think I shouldadd it to my shopping list.
Karen Burns-Booth says
I’m surprised Nayna, as it’s a wonderful vegetarian ingredient!
Heidi Roberts says
I don’t really eat eggs except the odd scramble or quiche but yours look so appetizing!
Karen Burns-Booth says
You could always leave the eggs out Heidi and add more cheese?
Asiya @ Chocolate & Chillies says
I had never heard of Shirred Eggs before. Sounds complicated but it’s really something simple. It looks delicious and I absolutely love the blue plate in the first picture 🙂 I had your blog and we absolutely loved the scone recipes I made although I had to make some adaptations for what I had. I will be sure to make it again soon! Happy Reveal Day!
Karen Burns-Booth says
THANKS so much for your LOVELY post about me and my scones Asiya! I was thrilled to bits when I read it! Karen 🙂
Jess @ Flying on Jess Fuel says
I’m jealous that you have chickens!! Someday I want some!! I had never heard of shirred eggs either, but these look SO delicious!!
Karen Burns-Booth says
Thanks Jess – I LOVE my chickens and they all have names too!
Melissa says
Fresh eggs are infinitely better than eggs from the grocery store. I could eat them for breakfast, lunch, and dinner and never get sick of them! This dish looks so simple and so delicious! Excellent pick this month 🙂
Karen Burns-Booth says
Thanks Melissa, it was a wonderful recipe that I will make again.
Karen @ Karen's Kitchen Stories says
Gosh these look amazing. I love your photos too! Stunning!
Karen Burns-Booth says
Aw, thanks so much Karen 🙂
Lynn @ Turnips 2 Tangerines says
Happy Reveal Day! What a fantastic recipe! Lynn
Karen Burns-Booth says
Thanks Lyn, it was a fabulous way to start the day!
Janie says
Dang, they looks stunning Karen! ANd I loved reading about how spoilt your hens are! Ours are in quite a new run and it is still rather bare in comparison although I did plant them a mulberry tree last week 🙂
Janie x
Karen Burns-Booth says
WOW! They have their very own mulberry tree? AMAZING! Karen
susan @ the wimpy vegetarian says
I know I responded to you on my blog, but am finally now getting to everyone’s posts including yours. First, I’m so glad you enjoyed this dish, and I love the changes you made to it! It’s a very flexible recipe. Kale is a wonderful substitute – I’ve also used baby thin mustard greens which was great. And the espelette is inspired – particularly with the kale addition I think. I love your photos too! And lastly, I have serious chicken envy. We have too small a yard now, but I couldn’t talk my husband into getting chickens at our last house either where we had a fair amount of land. Your chickens sound happy and healthy!
Karen Burns-Booth says
Thanks so much Susan – it was a thrill to have the opportunity to peruse your blog and all the amazing recipes!
I also had to talk my husband into getting our chickens, and now he loves them (and the eggs) as much as I do!
Karen
Glamorous Glutton says
This looks like a fab dish for breakfast or lunch? I love baked eggs and kale is really tasty. I almost wanted to move in with your lovely hens, shaded by figs and dappled with sunlight! Great photos, of course. GG
Karen Burns-Booth says
Yes, aren’t they lucky chooks GG!! I know you have some of their feathers too 😉 Karen
Nicole says
These look so great! I’ve never made baked eggs, but I might try now
Karen Burns-Booth says
VERY easy to make Nicole and VERY tasty to eat!
Claire @foodiequine says
This is TOTALLY my kind of breakfast! I’ve never even heard of shirred eggs before but now I’m smitten.
Karen Burns-Booth says
They are so tasty Claire, that the word smitten is just what I would say to describe this recipe too!
DANIELLE VEDMORE says
Delicious! Ive got a thing for Kale at the moment – this is one to add to my Kale recipes!
Karen Burns-Booth says
Great Danielle! It’s also a very easy recipe too!
Alison says
I had never heard of shirred eggs before. It looks a really good way to cook them and easy to make. Love your flavours, will have to try this one
Karen Burns-Booth says
Thanks Alison, it is such a great way to serve eggs!