Tuesday, March 8, 2011

Potluck Recipe #5: Kale, Egg, and Sausage Bake

Picture this: It’s a weekend morning and there’s nothing pressing on your to-do list. Friends chat happily around you, sharing the week’s news. There’s sunshine pouring through the window, a cup of coffee warming your hand, and a slice of savory egg bake waiting to be devoured.

Is this heaven? Almost…it’s brunch.

Brunch offers a wonderful, laid-back pause from the rest of the week. You can sleep late, join with loved ones for a meal, and have the rest of the day free. This week’s potluck recipe, a satisfying egg bake featuring apple sausage and kale, celebrates this cheerful meal.

Brunch also presents a low-key way to introduce your friends and family to the work of Open Arms. Find out how to host a brunch potluck for us—we’ll help you with invitations, ideas on what to share, and how to ask your guests to support our work.

Kale, Egg, and Sausage Bake

(Serves 8 people)

1 medium onion, finely chopped (1/2 cup)
4 tbsp. unsalted butter
2.5 lb. kale, stems removed and leaves coarsely chopped
1 lb. chicken- or pork-apple sausage, without the casing
2/3 cup heavy cream
1 tsp. salt
1/4 tsp. black pepper
8 large eggs

Special equipment: 8 (8-ounce) ramekins
Accompaniments: buttered toast

Preheat oven to 400°F.

1. Cook onion in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, about 5 minutes.
2. Add kale and sausage and cook covered, stirring 2 or 3 times, until the kale begins to wilt, 2 to 3 minutes. Remove lid and cook, stirring, until excess liquid is evaporated, 2 to 4 minutes.
3. Add cream, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
4. Arrange buttered ramekins in a shallow baking pan and divide sausage and spinach among them. Make an indentation in center of each and carefully crack an egg into each indentation.
5. Bake in middle of oven until whites are just set, about 15 minutes.

Serve eggs in ramekins with a side of toast.

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