The eggs will continue to cook after they are removed from the oven, so don't overbake if you like them soft.
Preheat oven to 350°. Cook ham slices in a large nonstick skillet over medium-high heat 1 minute on each side (to remove excess water). Transfer to a plate; set aside.
Heat oil in same skillet over medium heat. Add tomatoes and garlic; sauté 3 minutes or until tomatoes are tender. Add kale, and cook 1 minute or until wilted.
Place ham in bottoms of 4 (6-ounce) lightly greased ramekins. Top evenly with kale mixture. Break 1 egg into each dish; top each egg with 1 tablespoon cream, and sprinkle with salt and pepper.
Place ramekins on a baking sheet, and bake 15 to 20 minutes or until eggs are set.
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