Ingredients

• 1 tbsp unsalted butter, softened
• 1/4 cup Parmesan cheese, grated
• 1/2 tsp fresh rosemary, minced
• 1/2 tsp fresh thyme, minced
• 1 tbsp fresh parsley, minced
• 8 eggs
• 4 strips bacon, cooked and crumbled
• 1/4 cup kale, sautéed and chopped
• salt and pepper to taste

Directions

1. Heat oven to 375°F. Butter four ramekins. Combine the cheese and herbs in a small bowl. Crack two eggs into a bowl or cup, taking care not to break the yolks. Pour the two eggs into a ramekin and repeat until all four ramekins have eggs. Sprinkle bacon, kale, and the cheese-herb blend over the eggs. Finish with a dash of salt and freshly ground pepper. Bake the eggs for 10-15 minutes until the eggs have achieved desired doneness: less time for runny yolks, more time for firm yolks. Keep in mind that shallow ramekins will cook faster than deeper ramekins (uh, I found this out the first time around). Serve immediately.

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