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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Baked Eggs with Greens Recipe

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This recipe for Baked Eggs with Greens is from The Johnson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ c. mustard greens, kale, or other hearty greens, chopped (Brent prefers kale)
1 tbsp. butter, plus extra to grease ramekins
8 lg. eggs
4 tbsp. heavy cream
2 tbsp. Parmesan, grated
1 tbsp. parsley, chopped
2 tsp. sorrel, chopped
Salt and pepper to taste
Toasted or grilled bread
Directions:
Directions:
1. Preheat oven to 375°.
2. Saute greens over medium heat in the butter. If the pan gets too dry, add a few spoonfuls of water. Season with salt and pepper.
3. Butter four 6-oz. ramekins and fill each ramekin one-third full with wilted greens.
4. Crack 2 eggs into each ramekin and top with 1 tbsp. of heavy cream and ½ tbsp. of grated Parmesan. Season with salt and pepper.
5. Place the ramekins onto a lined baking sheet and transfer to the oven.
6. Bake until egg whites set, but yolks are still runny, 15-18 minutes or longer if desired.
7. Remove from the oven, top with chopped parsley and sorrel, and serve with toasted bread.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min

 

 

 

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