DISH | creamed kale baked eggs

Lately, I find myself rather confused, lost even. I was hoping this would be the one place I would find solace, a place where I could hide away. Here’s this wonderful site I built and yet most days I’m at a loss for words. 

Even now. Write. Delete. Repeat…

It’s been days since I first attempted this post and I don’t seem to be any closer to having something meaningful to say. But isn’t just simply sharing a recipe meaningful enough? Apparently, I don’t seem to  think so. I like to stress whether the simple photographs are good enough, whether every word is perfect. Then I feel even more stressed when I haven’t posted in days. It’s all rather ridiculous. 

I mean it’s just breakfast for christ’s sake. 

It’s funny. The morning we made this was anything but stressful. It was one of those rare weekday mornings where we lingered in bed far too long, lost in each others company and oblivious to the awaiting day. It was not the usual oatmeal kind of morning. It was the kind of day that called for something more. It called for brunch. 

Big, big fans of poached eggs over here we could easily have just paired that local double smoked bacon and rye bread with a couple of poached eggs and called it a day. Sometimes though you just want something else. Something new. Something that makes you rethink breakfast. 

Eggs baked in rich and creamy kale? Why the hell not. I mean vegetables for breakfast is like winning at life. 

A quick sauté of onions, garlic and kale, a splash of vermouth and cream, then a few eggs and a couple of minutes in the oven later, and you’ve got yourself creamed kale baked eggs. All the benefits of kale cloaked in the richness of cream. Brilliant. But cream for breakfast you gasp? Hey, it’s real. And we all know you’re as addicted to hollandaise as I anyway. 

The real star here however is that sweet vermouth. According to the resident cocktail genius, vermouth once opened doesn’t last forever like once thought. Kept in the fridge it’ll last a month or so. Though I fancy a good negroni, that’s just simply too many for me. So recently I started cooking with the stuff and wow. Game changer. Much sweeter than a white wine or even sherry for that matter, sweet vermouth is bringing a whole world of flavour to the table. A quick weeknight pasta with ground pork, orange, tarragon and chiles suddenly became the best damn pasta I ever made. Same goes for this modest creamed kale breakfast. The sweetness really rounded out the bitterness of the kale though a hearty dose of cream would pretty much make anything delicious. I imagine it’d be great with any of those bitter Spring greens that are finally hitting the markets. And then there’s that egg. If there was a dish that a creamy yolk didn’t make better, I haven’t found it. 

Life should always be like this you know. A morning spent together. A simple yet satisfying breakfast.  And finally finding the words.