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One-Pan Creamy Kale and Chimichurri Eggs

These yummy eggs are packed with greens and a creamy base of ricotta and parmesan. We love serving these for a casual brunch with lots of garlicky toast points on the side.

Chef Tip: Chop the kale into even pieces so it can wilt into the cheese mixture easily.


  • 1 pat of butter

  • 2 cloves of garlic, roughly chopped

  • ¼ cup heavy cream

  • ¼ cup ricotta cheese

  • 2 handfuls of torn kale, stems removed

  • Shredded Parmesan cheese

  • Haven's Kitchen Herby Chimichurri

  • 2 eggs

  • Salt

  • Toast, for dipping



In a small pan over medium heat, add the butter and heat until sizzling. Add the garlic and sauté for 15-30 seconds, stirring as it cooks. As soon as the garlic becomes golden in color, add cream, then the ricotta, then the kale


Sprinkle on Parmesan to cover the kale and cover the pan with a lid or foil. Lower the heat to low and cook for 2 minutes, until the kale is wilted


Remove the lid and stir in ¼ pouch of Herby Chimichurri. Make a well in the center of the kale with the back of a wooden spoon. Crack the eggs into the well and sprinkle with more Parmesan and a pinch of salt


Cover the pan again and cook on a low heat for 5-7 minutes until the white of the egg is fully opaque. Serve from the pan either on its own, or with toast for dipping

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

This recipe is also great with our Red Pepper Romesco sauce.

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