My friend Amanda over at Rooster & Wheat posted her own version of baked eggs & kale a while back, inspiring me to do something with my greens other than blend it into a fruit smoothie. I tried her recipe the very day she posted it. (I LOVE eggs.) It was delicious, but I did something wrong. I mustn’t have the deft hand that she did, or perhaps my cheap gas oven (ah, the joys of renting) was creating a wonky result. Either way, I couldn’t get my egg whites to cook properly and my kale, on the other hand, was much too undercooked.
Then came my September 2012 issue of Cook’s Illustrated. In it: Perfect Baked Eggs Florentine. Taking a page out of Cook’s Illustrated, and using kale instead of spinach, emerged my own version, so delicious that it’s a weekend go-to although it requires a bit of patience, something I’m often lacking after “accidentally” sleeping in.