I saw this recipe in the Dallas Morning News today. I adapted it a bit and made it Vegetarian. I like it a lot!
Here's what you'll need:
1 - 9" X 13" Baking Dish sprayed with a vegetable cooking spray.
1 TBS Grape Seed Oil
1 package of Morning Star Farms Vegetarian Bacon Strips, chopped
1 Onion, diced
Sea Salt and fresh ground Black Pepper
1/3 C Dry White Wine
2 bunches of Kale with ribs removed, chop the Kale
1/8 tsp Nutmeg
1 C Heavy Cream
2 C of Halved Cherry Tomatoes
1/4 C Grated Parmesan Cheese
In a large skillet with a cover:
Cook Bacon on medium heat.
Stir until crisp, about 2 minutes.
Cook uncovered for 10 minutes.
Wine and increase heat a bit and simmer.
Kale , cover and saute for 5 minutes.
Uncover and cook for an additional 5 minutes to reduce the liquid. The skillet should be dry.
Simmer 3 minutes.
Fold in Tomatoes.
Remove from heat.
Pour into the baking dish.
Smooth the top with a spatula and sprinkle evenly with Parmesan Cheese.
Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees.
Make 6 wells in the casserole to accommodate the Eggs.
Crack 1 Egg into each well.
Season the Eggs with a bit of Salt and Pepper.
Bake for 25 - 30 minutes according to how well you like the yolks to be set.
Peace in the Kitchen.