Ingredients
1 unsalted butter
3 slices thick bacon, diced
1 medium yellow onion, thinly sliced
⅓ dry white wine
2 bunches kale, tough center ribs discarded, chopped
Pinch of freshly ground nutmeg
1 heavy cream
8 oz cherry tomatoes, halved (about 1½ cups)
¼ cup grated Parmesan cheese
6 large eggs
Preparation
Add bacon to skillet and cook uncovered, stirring occasionally, until crisp, about 3 minutes. Add onion and season with salt and pepper. Cook uncovered, stirring occasionally, until onion is soft and golden, 10 to 15 minutes.
Add wine, set heat to medium-high, and bring to a simmer. Stir in kale and season with salt and pepper. Cover skillet and cook 5 minutes, then uncover and cook 5 more minutes, stirring occasionally, until pan is nearly dry. Add nutmeg and cream. Bring to a low simmer and cook until slightly thickened, about 3 minutes. Stir in cherry tomatoes. Remove from heat and spoon evenly into a 9-by-13-inch baking dish. Smooth top and sprinkle with Parmesan. Cover and refrigerate up to 24 hours, or proceed.
Preheat oven to 350°F. Make 6 wells in kale mixture. Crack eggs into wells. Season eggs with salt and pepper. Bake until egg whites are set, 25 to 30 minutes.
