Instructions

1. Preheat the oven to 400°F (200°C). In a medium pot, combine the potatoes with enough water to cover by 2 inches and add several large pinches of salt. Boil until tender enough to easily pierce with a fork, about 15 to 25 minutes. Drain well.
2. Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the shallots, thyme leaves, and ½ teaspoon salt. Sauté until the shallots are very tender and deeply golden brown, about 10 to 12 minutes. If they start to burn, reduce the heat.
3. Add the chopped kale to the skillet and cook, stirring, until wilted and very tender, about 7 to 12 minutes. If the pan looks dry, add a splash of water. Taste and adjust seasoning with more salt if needed.
4. Add the drained potatoes to the skillet and mash them with the kale to your desired consistency, whether smooth or chunky. Stir in the milk, remaining 4 tablespoons of butter, and ½ cup of the shredded cheese. Season with the remaining ½ teaspoon salt and black pepper, adjusting to taste.
5. Using a spoon, smooth the potato mixture in the skillet and create 4 large, shallow divots. Carefully crack an egg into each divot, then sprinkle each egg with a little salt. Top the eggs and potatoes with the remaining ½ cup of cheese.
6. Bake in the preheated oven for 13 to 18 minutes, or until the whites are set and the egg yolks are cooked to your preference. Remove from the oven, top with minced chives or scallions and additional pepper, and serve warm.