Green Baked Eggs

1 large leek, washed and thinly sliced
Olive oil
100g washed and chopped kale
200ml sour cream
1 1/2 tsp whole grain mustard (I used Moustards spiced orange)
15g fresh parsley, chopped
25g mature cheddar (I used Quicke's)
4 eggs (I used Shillingford Organics)
Salt and pepper
  1. Sauté the leeks in a frying pan with a little olive oil for 4-5 minutes. Add the kale and cook for another 3-4 minutes. Or until kale softens.
  2. Stir in the creme fraiche and mustard and simmer for 1-2 minutes. Add the fresh parsley.
  3. Make 4 hollows in the mixture and crack in the eggs. Cook for a minute and then place the pan under the grill for 3-4 minutes until the eggs are almost set. Sprinkle over the cheese and return to the grill to brown. Season with salt and pepper.
Main Ingredient Tags: