A touch of shallot and tender sautéed kale make the traditional egg in a hole special, but you can substitute chard, spinach, or collard greens depending on seasonal availability. Then comes the best part: your favorite cheese melted to gooey perfection.

Directions

1. Heat oven to 400F and prepare kale by removing stems and discarding. Chop leaves, then measure out 4 cups and set aside.
2. Heat a skillet over medium-low and add olive oil or ghee. Once oil or ghee is hot, add minced shallot and cook until fragrant and softened, about 6 minutes.
3. To the skillet, add kale and a pinch of sea salt. Cook, stirring often, until kale has softened and is beginning to wilt (if you prefer more texture, see notes).
4. While kale cooks, use a biscuit cutter or a drinking glass to cut a hole in the middle of each bread slice. Place bread on a sheet pan lined with parchment, then place in oven. Toast bread until just starting to crisp, flipping each slice once halfway through baking. Remove sheet pan from oven and carefully crack an egg into each hole.
5. Spoon the kale mixture around the rest of the toast, then top with shredded cheese of your choice. Return pan to the oven and bake until cheese has melted and egg white has set, about 10 to 12 minutes. Remove and serve with an extra sprinkle of salt and chili flakes if desired.

Farm Team Tips

You can take some liberty when cooking the kale depending on your preference. Cook for less time if you like your kale to retain some texture, or cook for longer if you like your kale very tender.

Wondering what to do with those bread cut-outs? Save them for yolk dipping or bake until crispy and make breadcrumbs or croutons for later.