Baked Eggs with Red Russian Kale, Apple, and Gruyere

This dish is a riff on my friend Emily's delicious breakfast sandwich and the baked eggs I made last Easter.

1/2 pound red Russian kale, stems removed, leaves chopped
1/2 golden delicious apple, peeled and chopped
2 cloves garlic
4 shallots
2 tablespoons olive oil, plus more for the baking dishes
four pieces thinly-sliced soft bread
4 eggs
1/4 cup shredded Gruyere
1 teaspoon chopped fresh sage
salt, pepper

Preheat oven to 350 degrees F. Oil two small casserole dishes or four ramekins.

Saute the kale with the apple, garlic, and shallots until the kale is tender but still has a bite. Place the bread slices into your baking dishes. If you are using small ramekins you may need to cut the slices in half and curl them around the dish. Or you could chop the bread into small cubes and use those to line the bottom of your dishes.

Spoon the kale mixture onto the bread, followed by the Gruyere and sage. Crack the eggs on top of all, being careful that they don't spill out the sides of your dish. Season to taste and bake for 15-20 minutes. I overcooked my eggs because I wasn't paying attention. Don't do as I did!