EGGS AND CREAMY GREENS
Holiday breakfast?? Eggs and something—-why not eggs with the wide variety of seasonal greens? Some need lots of cooking time, so they’re better prepared ahead. Others need just a quick wilting to bring out their best. Either type of greens works well with this recipe. The heavy cream reduces on its own—no sauce prep is needed. This works on the stove top in a large covered skillet—or baked in a casserole at 350’ until eggs are cooked to taste.
- 4-6 cups chopped greens—cooked ahead if needed
- 1/4 cup broth or stock
- ½ cup heavy cream
- Finely chopped onion and garlic to taste—if desired
- 1 strip bacon cut in small pieces
- Olive oil
- 4 eggs
- Salt and pepper
Mix cream and 1 tsp. salt in a small bowl 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, bacon and 1 tsp. salt. Cook, stirring often, about 5 minutes.
Add 1 Tbsp. water to pan followed by half of greens. Cook, stirring occasionally, until wilted, about 3 minutes. Mix in remaining greens and cook, stirring occasionally, until wilted, another 3 minutes.
Reduce heat to low and pour half of reserved cream mixture over greens. Make 4 wells in greens mixture with spoon, spacing evenly apart. Crack an egg into each well and pour remaining cream over eggs. Cover pan with lid and increase heat to medium-low. Cook until egg 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.
Sprinkle with sea salt and pepper and drizzle generously with olive oil. Serve with toast.
The Kitchen Hive
