Potato-Kale Casserole and Eggs

Preparation

1. Step 1

   Heat oven to 400 degrees. In a medium pot, combine potatoes with enough water to cover by 2 inches and several large pinches of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.

2. Step 2

   Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add shallots, thyme leaves and ½ teaspoon salt. Sauté until the shallots are very tender and deeply golden brown, about 10 to 12 minutes (lower the heat if they start to burn).

3. Step 3

   Add kale to the skillet, and cook until wilted and very tender, about 7 to 12 minutes. If the pan looks dry, add a splash of water. Taste and add more salt if needed.

4. Step 4

   Add potatoes to the skillet and mash them with the kale to your preference — smooth or chunky — and add the milk, remaining 4 tablespoons butter and ½ cup cheese. Add remaining ½ teaspoon salt and black pepper. Taste and add more salt if needed.

5. Step 5

   Using a spoon, smooth the potato mixture and create 4 large, shallow divots. Carefully crack an egg into each divot. Sprinkle each egg with salt. Top the eggs and potatoes with the remaining ½ cup cheese.

6. Step 6

   Bake for 13 to 18 minutes, or until the whites are set and the egg yolks are cooked to taste. Top with chives and more pepper, and serve.