Daphne Oz, author of The Happy Cook, stops by the show to make a favorite Mother's Day brunch recipe of her mom's, a creamy baked egg recipe with toast soldiers for dunking. The eggs will continue cooking even after you remove them from the oven, so make sure you don’t overcook and dig in right away!
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot, finely chopped
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh oregano
- 2 bunches Tuscan (lacinato) kale, washed, dried, ribs removed, and leaves thinly sliced (about 6 cups)
- 1 teaspoon kosher salt
- ¼ teaspoon smoked paprika
- 4 large eggs
- ¼ cup heavy cream
- ¼ cup finely grated Parmigiano-Reggiano cheese
- 3 slices sourdough or whole wheat bread
- Flaky sea salt
Preheat the oven to 350°F. Heat a large skillet over medium heat. Add 1 tablespoon olive oil. Add the shallot and fresh herbs and cook, stirring often, until the shallot is soft, 3 to 4 minutes. Add kale, kosher salt, and paprika and cook, stirring often, until the kale wilts and is tender, 2 to 3 minutes. Remove from the heat.
Set four 4-inch ramekins on a rimmed baking sheet. Use the remaining olive oil to grease the ramekins, rubbing it all over the insides. Divide the kale among the ramekins. Crack an egg into each ramekin, then pour 1 tablespoon of cream over each serving and sprinkle with 1 tablespoon of the Parmigiano. Bake until the whites are nearly set and the yolks are cooked to your desired degree of doneness, 10 to 12 minutes.
Meanwhile, toast the bread. Slice the bread in half or into 1-inch-wide strips (soldiers). When the eggs are finished, remove from the oven and sprinkle some flaky sea salt on top. Serve immediately with the toast.