Baked Eggs With Creamed Kale And Bacon

• 1 unsalted butter
• 3 slices thick bacon, diced
• 1 medium yellow onion, thinly sliced
• 1/3 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 11/2 cups)
• 1/4 cup grated Parmesan cheese
• 6 large eggs

1. 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.
2. 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.
3. Preheat oven to 350u0b0F. 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.

butter, bacon, yellow onion, white wine, bunches kale, ground nutmeg, heavy cream, cherry tomatoes, ubc, eggs

Taken from www.epicurious.com/recipes/member/views/baked-eggs-with-creamed-kale-and-bacon-52816981 (may not work)