PREHEAT oven to 400°F. TOSS kale with olive oil; DIVIDE evenly among four 8-oz. ramekins.
COMBINE ricotta, sun-dried tomatoes, basil, salt and pepper; SPOON mixture evenly over kale. CRACK egg into each ramekin.
BAKE for 12 to 15 minutes or until whites are set and yolks are cooked to desired doneness.
Substitute your favorite greens for kale; try Swiss chard, collard greens or spinach.
This recipe is an excellent source of choline and protein and a good source of vitamin A.