Cooks in: 1h 10mins
Levels: Easy
Serves: 6
List of Ingredients
- 1 QT. of vegetable broth
- 3/4 LB. of kale
- 6 of eggs
- 1 of carrot
- 1 of onion
- 1 of celery stalk
- Dry white wine
- Rustic bread
- Grated Grana Padano cheese
- Extravirgin olive oil
- Salt
- Pepper
Method
1
Clean the celery, carrot, and onion and dice them into small cubes. Sauté in a saucepan with 3 tablespoons of olive oil for 5-6 minutes, then add 1/2 cup of wine. Clean the kale, removing the thick stems, chop it into pieces, and add it to the vegetable mixture. Moisten with broth and cook for 30 minutes, adding salt at the end of cooking.
2
Slice the crusty rustic bread into 3 thick, 1-inch slices. Remove the crust and crush it into breadcrumbs in a food processor. Slice the crustless bread in half to get 6 pieces. Use the bread to line 6 single-serving crocks and cover with a little broth from the vegetable mixture. Then fill the crocks with vegetable mixture.
3
Sprinkle each crock with the fresh breadcrumbs and a spoonful of grated cheese, and bake at 400°F for 10 minutes. In the meantime, soft-boil the eggs in boiling water for about 6 minutes. Remove the eggs and let cool in cold water, then gently remove the shells (the yolk should be soft). Remove the crocks au gratin from the oven and top with the eggs. Serve right away with fresh-ground pepper.