One Pan Creamy Kale & Eggs

Cooking Time: 10 minutes

Serves 2

 What you Need:

• 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 
• 1 pouch of Haven’s Kitchen Herby Chimichurri 
• 2 eggs
• Salt
• Toast, for dipping

 How to Make It:

1. 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

2. 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

3. 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

4. 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