- In each ramekin brush a little oil around the sides and bottom.
- Divide the kale and corned beef between each ramekin
mix the dried herbs and Essential Cuisine Dark Mexican Style Seasoning and sprinkle over the top.
- Crack an egg into each one and top with a small spoon of crème fraiche.
- Place into a deep baking tray and fill with hot water to half cover the ramekins.
- Bake at 170 degrees for 10-12 minutes or the eggs start to set.
- Serve with the toasted ciabatta.