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This kale egg in hole pictures toast with a runny organic egg in the middle. The egg is topped with a kale and fontina cheese mixture. |
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Kale Egg in a Hole

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5/5 - 10 Ratings
Prep Time 10 minutes
Cook Time
Serving Yield 2 servings

Adding greens to your breakfast isn't hard when you have a recipe like this one in your collection. 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.

By: Naturally Ella


  • 1 tablespoon olive oil or ghee
  • 1 small shallot, minced
  • 4 cups lightly packed chopped kale
  • 1/4 teaspoon sea salt
  • 2 large slices of bread
  • 2 Pete and Gerry’s Organic Eggs
  • 1 ounce cheese that melts well, such as fontina, Gruyère, or Taleggio, shredded
  • Chili flakes for finishing (optional)

Nutritional Information

Servings: 2

Amount Per Serving: Calories 330, Fat Cal. 160, Total Fat 18g (28% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 660mg (28% DV), Total Carb. 26g (9% DV), Fiber 8g (32% DV), Sugars 6g, Protein 19g, Vitamin A (280% DV), Vitamin C (270% DV), Calcium (50% DV), Iron (25% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


Step 1

Heat oven to 400F and prepare kale by removing stems and discarding. Chop leaves, then measure out 4 cups and set aside.

Step 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.

Step 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).

Step 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.

Step 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.


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.

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A Commenter

May 26, 2019

I baked these for 12 minutes at 375F, and the yolks were hard cooked. Disappointing.

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