Guys. As much as I would like to say SPRING IS HERE, REJOICE! It’s just not true. The sun may be a-shinin’, but it’s still frightfully cold in the Northeast. I still have to suit up in my big winter coat and my scarf and my fuzzy boots, and the wind still nips in that maddening way.
And while I’d like to be wearing a lighter jacket and skipping off to the farmers’ market to buy asparagus and ramps and green garlic and all of those other lovely spring treats, I am instead staying home under a blanket because it’s 25 degrees and there are ‘flurries in the forecast’.
So what to eat when you’re deep in the ‘when the F will this Winter be over’ blues? Something homey and comforting, buttery and salty and peppery — something like baked eggs with kale and pancetta. It’s a polished and chic dish that is almost a one pot meal, and it’s a cinch to pull together. You can whip it up, then dive back under the covers and enjoy the fruits of your labor while binge watching Empire. Or Call the Midwife. Or House of Cards (OK, so I’m painfully late to the Season 3 party. Can I live?) Whatever your choice, this dish will help you forget, if even for a moment, that it’s nearly April out of doors but it still feels a whole lot like January.
You ready? OK, let’s do this.
Baked Eggs with Kale & Pancetta
You will need (all of the increments below are listed per person; if you’re preparing for more than one, adjust accordingly):
½ bunch lacinato kale
1 thick-cut slice pancetta
1 clove garlic
1 pat butter
1 tablespoon half and half
sea salt and freshly ground black pepper
parmesan reggiano cheese
hot sauce (optional, I used Texas Pete’s)
Kitchen equipment: cast iron or heavy-bottomed saute pan, oven-safe baking dish
Preheat your oven to 375 degrees. Wash the kale thoroughly, remove the tough inner stem, and chop roughly into big pieces. Dice the pancetta into bite-sized pieces and mince the clove of garlic.
In a cast iron or heavy-bottomed pan, saute the pancetta over medium heat until browned and slightly crispy, about 7-10 minutes. Remove from the pan and place on a paper towel-lined plate to drain. Pour off all but about a teaspoon of the fat in the pan, then return to the stove and add the garlic and kale. Season lightly with salt and pepper. Cook for 1-2 minutes, stirring often, until garlic is fragrant and the kale is slightly wilted. Remove from heat and return the pancetta to the pan with the kale. Toss to incorporate.
Add the kale/pancetta mixture to one side of the baking dish, spreading out in an even layer. Crack the eggs into the other half of the dish, being careful not to break the yokes. Place the pat of butter and the half and half on top of the eggs, then season the entire dish with a liberal amount of black pepper.
Bake for approximately 12 minutes for runny yokes, a few minutes more if you like your yokes a bit firmer.
Sprinkle the dish with some freshly grated parmesan reggiano and a few dashes of hot sauce if you like. Serve with crusty bread or toast (I made these English muffins and they are absolutely DYNAMITE) to soak up the delicious, buttery eggs.
Personally I like to make mini open-faced egg/kale/pancetta sandwiches, topped with a few more dashes of hot sauce for an extra kick. However you choose to eat it, you will find it to be rich and fulfilling and cozy. A perfect accompaniment for a winter that just won’t quit.