Healthy Egg & "Creamed" Kale Bake

 *Disclaimer: I cook with my heart and am very disobedient to directions! These are my best attempts to get this transferable to others!  Realize this is a guide but use your best cooking intuition to adjust and assess your results! If you have no cooking intuition my 'recipe ish' is probably not for you HA! (Sorry!)

This recipe can be made vegetarian and is already lactose free (any cheese aged over 2 yrs is naturally lactose free so I hear) . If you want to fatten this recipe up use real cream and real bacon...but seriously this version is GOOD! To vegetarianize it use vegi bouillon/broth and either omit or sub meat alternative. It is already gluten free.


This recipe is for the smaller two person serving dish as pictured below, so I'd quadruple if you are making a full casserole dish size. See already I have you doing math lol!

Oven 350- bout 10 minutes prep, bout 20 min baking (Shortcut available)

MAIN INGREDIENTS:
-7 large green leafs- destem (I like Kale but collards or spinach works too-spinach will cook only 2 min though because its a soft green the others are thicker and require more 'softening')
-4 Slices Smoked Deli Turkey Breast or Turkey Bacon
-1 Cup "SO Delicious" brand unsweetened Coconut Creamer (found next to cream at hippie stores)
-2 Lg Eggs
-4 tomato slices or 8 Cherry tomatoes

INGREDIENTS ANY SELF RESPECTING COOK SHOULD ALREADY HAVE:
-Chopped onion (bout 1/4 onion)
-Garlic Cloves
-1/2 Cup Bouillon (The best are the lil concentrated  jars called Better than Bouillon)
-1/4 cup wine- anykind or wine vinegar is ok too
-2T Olive Oil or similar
-Salt/Pepper
-Fresh Parsley
-2 t Cornstarch dissolved in a lil water
-1 T. Aged Parmesan

Instructions:

• Start meat, oil, onion in saute pan on med- caramelize about 3 minutes add chopped garlic at last minute. I like to save a lil crispy meat on side for topping final product! 
• Chiffonade or chop de stemed greens VERY fine, almost like Easter basket grass- this shortens softening time, add to sautee pan
• Let greens saute about 3-4 minutes- add wine, stir, add bouillon-let simmer until tender about 4-5 minutes if thick green. You may need to add lil more water if it boils away, but you don't want it ending up 'wet', rather the moisture is a creamy consistency- 
• Add "cream" at last minute with cornstarch mixture- only stir 1 minute to heat. *for shortcut at least make sure it comes to a quick boil so the cornstarch can thicken, otherwise baking will- remove from heat. 
• Pour mixture into casserole dish and make little dents for eggs to pool in. However eggs you are going to use.  Note: If you aren't going to eat it all I'd save this in the fridge and start with a fresh egg next time you want to eat it- day old eggs suck. 
• Crack eggs in separate dish and inspect for shells, then drop in dents
• Layer tomatoes around dish, but not on top of eggs.  
• Salt & pepper entire dish lightly and sprinkle Parmesan on
• Bake bout 20 minutes
• I like a runny egg so usually I broil the top of the dish for the last two minutes
• *Shortcut is just making your eggs in a pan while you do the kale 'creaming'- this saves you time on the baking if in a rush. I rec this if you are not going to eat it all so your eggs are fresh next time! 
• To serve top with fresh cut parsley and lil saved crispy meat! 

This can be a great breakfast, brunch or dinner! If you need some carbs with it quinoa is a great option!