Egg and Kale Gratin

Cook Time 30 minuts

Servings 2

Ingredients

25g butter

25g flour

2 cups hot milk

½ tsp nutmeg

4 kale leaves, stalks removed and leaves finely shredded

¾ cup grated cheddar cheese

¼ cup grated Parmesan

1 tbsp Dijon mustard

4 free range eggs

3 tbsp white vinegar

2 slices of ham, roughly chopped

Method

For the béchamel, melt the butter in a saucepan. Add the flour and stir to make the roux. Gradually add the milk. Turn the heat up and whisk until the mixture becomes thick. Remove from the heat and add a pinch of salt and pepper, nutmeg and the parmesan, cheddar and mustard. Stir until melted then fold through the kale.

Preheat the grill element in the oven.

In a large saucepan bring water and the white vinegar to the boil, then turn down to a simmer. Gently crack eggs individually into a glass and one at a time, slip into the water. Poach for 3 minutes until just set, then with a slotted spoon remove from the water and drain on paper towel. Season the eggs with salt.

Stir the chopped ham into the béchamel sauce. Separate half of the sauce between two ovenproof ramekins. Nestle two eggs in each and cover each with the remaining sauce. Sprinkle over some Parmesan and place the dish on a baking tray and then under the grill. Grill until golden and crisp on top.