How to make it
Place a rack in the middle of the oven and preheat to 325°F. Meanwhile, bring a large pot of heavily salted water to a boil. If using kale or chard, remove tough ribs and stems and discard. Blanch greens until they are just wilted, 1–2 minutes. Drain in a colander, then rinse under cold running water until cool, about 30 seconds. Transfer greens to a clean kitchen towel and squeeze out as much water as possible. Transfer greens to a cutting board and coarsely chop.
Set a pot over medium heat and add 1 Tbsp. Lee Kum Kee Pure Sesame Oil. Add scallions, Lee Kum Kee Minced Garlic, and jalapeños and cook, stirring often, until scallions and garlic are softened but not browned, about 3 minutes. Add greens and 1 tsp. salt and stir to coat. Remove from heat and mix in heavy cream, Lee Kum Kee Hoisin Sauce, dill, and 2 oz. Parmesan.
Place croutons in a 13x9" baking dish and spread the greens mixture evenly over croutons, allowing some croutons to peek through. Drizzle any sauce that’s left in the pot over the bread and greens. Using a spoon, create 6 wells in the greens mixture and crack an egg into each one. Season eggs with salt and pepper.
Bake casserole, rotating baking dish halfway through, until egg whites are barely set and yolks still jiggle and are slightly runny, 25–30 minutes. Let cool for 5–10 minutes. Sprinkle with more Parmesan to serve. Enjoy!