Modified Recipe from Tieghan Gerard's Half Baked Harvest: Super Simple
1/2 cup shredded sharp white cheddar cheese
1/2 cup grated Parmesan cheese
1 tbsp extra virgin olive oil
4 pasture-raised eggs
salt & pepper, to taste
1 cup torn baby kale
crushed red pepper flakes, to taste
In a small bowl, combine the cheddar and Parmesan.
Heat a large skillet over medium-low heat. Sprinkle the cheese mixture into four 4-in rounds in the bottom of the skillet and cook until the cheese starts to melt and become firm, 1 to 2 minutes.
Evenly drizzle 1/2 tbsp olive oil, crack an egg into each well, and season both salt and pepper. Cook rotating the skillet occasionally until the egg whites set around the yolk and begin to crisp at the edges, about 2 minutes. Add the baby kale around the eggs, cover the skillet. and cook until the greens have wilted, 1 minute more. Remove the skillet from the heat and serve with red pepper flakes.