From Caroline Wright‘s Twenty-Dollar, Twenty-Minute Meals for 4 People, published by Workman Publishing.
- 1 tablespoon olive oil
- 8 cups baby kale or spinach
- 4 1/2“ slices baguette
- 4 ounces Cheddar cheese, sliced
- 4 large eggs
Preheat the broiler with a rack in the middle position. Arrange four 8-10-ounce ramekins or custard cups on a rimmed baking sheet.
Heat the oil in a medium skillet over medium-high heat. Add the kale and cook, tossing occasionally, until wilted, about 2 minutes; season with salt and pepper. Divide the greens among the ramekins and top each with a baguette slice and a slice of Cheddar cheese. Crack an egg into each ramekin, season with salt and pepper, and broil, rotating the pan twice, until the egg whites are set, about 8 minutes.
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