The garden at our Jackson Hole B&B is thriving in the summer sunshine. Squash, spinach, tomatoes, basil, and other veggies and herbs make our backyard an even more inviting space to relax. They also give us a wonderful reason to head outside and enjoy the gorgeous weather and scenery as we carefully tend to our plants.
This week, our kale especially has flourished, and we love the chance to provide Inn on the Creek guests with this nutritious and delicious superfood at the breakfast table. Company Eggs, a recipe adapted from Bon Appetit, was already a favorite at our Jackson Hole B&B, but it tastes even better with our very own garden fresh kale. Try this dish at home, and it is sure to impress the company at your next brunch.
2 tablespoons olive oil (use chive or basil infused oil for even more flavor)
1 small onion, thinly sliced
4 garlic cloves, finely chopped
Freshly ground pepper
2 bunches kale, center ribs removed, leaves coarsely chopped (about 12 cups)
1/2 cup heavy cream
12 large eggs
½-1 cup grated Parmesan (to your taste)
Preheat oven to 400°. Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is softened, 8-10 minutes.
Add chard to skillet by the handful, tossing to wilt between additions. Cook, tossing often, until tender, 8-10 minutes.
Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper.
Spread chard mixture evenly in a lightly greased 13x9x2-inch baking dish. Using the back of a spoon, make 12 small, evenly spaced divots. Crack 1 egg into each divot. Season eggs with salt and pepper.
Sprinkle with cheese.
Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes. For eggs that are more done, place under broiler for a minute or two. Let stand 5 minutes before serving.
DO AHEAD: The chard and cream mixture can be made 1 day ahead. Place in baking dish, cover and refrigerate overnight. Reform divots if necessary, then continue as directed.
VARIATIONS: Eggs can be scrambled with 1 cup milk, poured over kale, topped with cheese and baked at 350 for about 45 minutes for a delicious frittata. We also love to use the kale-cream mixture as a bed on which to serve eggs cooked to order on the stove – perfect for serving 1-4 people.
Keep an eye on the Inn on the Creek blog for more recipes inspired by the garden goodness at our cozy Jackson Hole B&B.