Baked Eggs And Creamy Greens Recipes

Steps:

• Preheat oven to 375 degrees with a rack in top third. Generously butter four 1/2-cup ramekins; add 1 tablespoon greens to each. Break an egg into each ramekin, then top each with another 1 tablespoon greens. Drizzle each with 1 teaspoon cream; season with salt and pepper. Transfer ramekins to a rimmed baking sheet.
• Place sheet on rack and bake until whites are just set and eggs are still soft in centers, 12 to 15 minutes (start checking at 12, as they tend to cook at different rates). Serve immediately.

Steps:

• For the eggs: Position an oven rack towards the bottom of the oven and preheat to 350 degrees F.
• Heat a 10-inch saute or cast-iron pan over medium-low heat with the olive oil. Sweat the shallots until tender, about 8 minutes. Add the kale and saute until wilted, 2 to 3 minutes.
• Add the green chiles, olives, chicken stock, anchovy paste and garlic and bring to a simmer. Braise, covered, until the kale is tender and the liquid has been almost fully absorbed, about 10 minutes.
• Spread the mixture flat in the pan and make 4 wells to place the eggs. Lay a basil leaf in each well. Add an egg to each well on top of the basil leaves and sprinkle everything with salt and pepper. Sprinkle with the sun-dried tomatoes and feta.
• Bake on the bottom rack until the eggs are set but still runny, about 10 minutes.
• For the toast: Meanwhile, toast the bread in a toaster and rub with garlic cloves, then spread with the butter. Grate Pecorino over the eggs and sprinkle with chives, then serve with the toast.

Steps:

• Preheat the oven to 350˚ F.
• Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
• Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

Steps:

• Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into 1/2-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
• Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
• Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.

Steps:

• Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.

Steps:

• Using a fork, mix cream and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl or a 2-cup measuring glass until salt is dissolved, then stir in broth. Set aside.
• Heat 2 Tbsp. oil in a large skillet with a lid over medium. Add onion, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and stir in the salt well with a wooden spoon (this will help onion release it's moisture, making sure it cooks but doesn't brown). Cook, stirring often, until softened and translucent, about 5 minutes.
• Add 1 Tbsp. water to pan followed by half of greens, stirring well (you want to get some of the greens in direct contact with the bottom of the pan). Cook, stirring occasionally, until wilted, about 3 minutes. Mix in remaining greens and cook, stirring occasionally, until wilted, about 3 minutes.
• Reduce heat to low and pour half of reserved cream mixture over greens mixture. Using wooden spoon, make 4 wells in greens mixture, spacing evenly apart. Crack an egg into each well and pour remaining cream mix over eggs. Cover pan with lid and increase heat to medium-low. Cook until eggs whites are almost entirely opaque but yolks are still runny, about 5 minutes. Remove pan from heat and let sit, still covered, until whites are completely cooked, about 2 minutes. (If the bottoms of the eggs seem to be cooking faster than the tops, just turn off the heat, keep the lid on, and cook the tops with the residual heat. If you want more firm egg yolks, just simmer or keep the lid on for a little longer.)
• Sprinkle with sea salt and pepper and drizzle generously with oil over the top. Serve with toast.

Steps:

• Heat oil in a skillet over medium-high heat. Saute chard, spinach, and arugula until tender, about 3 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
• Mix eggs and cheese together in a bowl; pour into the chard mixture. Cover and cook until set, 5 to 7 minutes. Season with salt and pepper.

Steps:

• Preheat the oven to 325 degrees.
• Butter two 8 oz ramekins, and then crack 2 eggs inside each. Be careful not to break the yolks.
• Sprinkle parmesan cheese on top, and then salt and pepper.
• Pour two tablespoons of cream over the egg mixture in each ramekin.
• Place the ramekins on a cookie sheet and bake for 10 to 20 minutes, or when they are done to your liking.

Steps:

• Spray or grease small baking dish. Line bottom of dish with green chiles and spread evenly. Cover green chiles with shredded cheese and spread evenly.
• Beat eggs with sour cream, using a fork. Add hot sauce and salt and pepper to taste, and mix well.
• Pour into baking dish. Sprinkle with bacon bits and additional shredded cheese.
• Bake in 350 oven for 30 minutes, or until eggs are set.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the spinach, pesto, cream and some seasoning, and tip into 2 individual shallow ovenproof dishes. Sprinkle the cheese over the top. Make 2 shallow hollows in the mixture in each dish and break an egg into each hollow. Bake in the oven for 10-12 mins until the whites are set and the yolks are still runny.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
• Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
• Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
• Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.