Categories: Breakfast
Ingredients
- 6 oz. fresh bulk breakfast sausage
- 1/4 cup chopped onion
- 10 oz. bag frozen kale, defrosted and squeezed dry
- 3/4 cup heavy cream
- 1/8 tsp ground nutmeg
- 4 eggs
- 2 slices sourdough bread, toasted, each cut into 4 strips
Directions
-
In ovenproof skillet, cook sausage and onion over medium-high until sausage is browned and crumbled, 8 minutes. Stir in kale, 2 minutes. Off heat, stir in cream and nutmeg; season. Divide among four 8-oz. ramekins and make a well in each; crack in eggs. Bake at 425 until egg whites are just set, 8-10 minutes; season. Serve with toast dippers.