Yesterday I wanted something a bit different for brunch but I had a lot of eggs and some beautiful baguettes I got in SF the day before…Finally, I made those baked eggs nestled in a tangy tomatillo sauce, leeks and kale. Not our normal way at our place to put eggs with spicy things like chilli and cumin, unless we are doing huevos rancheros. They were a big hit at the brunch from my wife and daughter…So good…Baked eggs are the best!
There are so many things in this recipe that I love to eat – I just would not have necessarily though to put them together but it works….
BAKED EGGS ON TOAST :
1/4 cup olive oil, divided
2 cloves garlic, peeled and smashed
1 jalapeno, cut in half, seeds removed
10 tomatillos, peeled and quartered
1/2 teaspoon ground cumin
1 teaspoon salt, divided
1 bunch cilantro, stems removed
2 leeks, white parts sliced 1/2 inch thick
1 bunch kale, stemmed and chopped
4 certified humane eggs
2 ounces fresh goat chevre, crumbled
freshly cracked black pepper
finely grated parmesan
baguette, sliced and toasted
Heat 2 tablespoons of the oil in a medium oven proof pan over medium high heat. Add the garlic, jalapeno, tomatillos, cumin and 1/2 teaspoon salt and cook stirring occasionally until the tomatillos begin to brown and everything is soft. Transfer everything to a blender and puree until smooth. Add the cilantro and pulse until the sauce is flecked with green. Set aside.
Preheat the oven to 375 degrees.
Heat the remaining 2 tablespoons of oil in the pan and sautee the leeks over low heat until soft. Add the kale and remaining 1/2 teaspoon salt and sautee until bright green. Spoon the tomatillo sauce over the kale and leeks, make wells using the back of a spoon and crack the eggs into the wells. Scatter the cheese over the eggs and bake for 25-30 minutes just until the eggs are set. Remove from the oven and top with cracked black pepper, the parsley and the parmesan.
Spoon a baked egg and some kale, leeks and sauce over each piece of toast and serve.