1/2 bunch kale, boiled for 8 minutes and patted dry (this reduces the goitrogens in the kale that can inhibit iodine into the thryoid)
1 large leek, washed, and chopped
1/4cup heavy cream or coconut milk
1/4 teaspoon Celtic sea salt
4 large eggs
Instructions
Preheat oven to 350ºF and adjust rack to middle position. Melt butter in a large oven-proof skillet over medium heat and swirl to coat the bottom of the pan. Add leeks and cook until soft, about 3-5 minutes. Add kale and salt. Stir occasionally and cook about 5 minutes. Stir in cream and cook for about 1 minute until hot. Crack eggs over kale mixture and place skillet in the oven. Bake for about 8 minutes, until whites are cooked and yolks are still runny. Serve immediately.