One of my favourite things is a fancy homemade breakfast on the weekends. Sure I enjoy going out for brunch but I can’t help but find it a bit overrated. I love restaurants that do unique things with their brunch menu but for the most part I feel like I can just make brunch foods myself. I’m a whiz at pancakes and how hard is it to scramble eggs and cook some bacon? PLUS most brunch places don’t give you baked beans with your eggs AND they make you choose between bacon and sausage. Where is the justice in that?
Just the other day I was craving brunch foods and oddly enough was craving baked eggs. For those who know me eggs for the most part freak me out a bit. I’m very particular about eggs. I can only even consider eating them when I want to and I can love a particular preparation one day and be repulsed by it another. It’s odd, I know, but it’s just the way things go. Baked eggs aren’t really something I come across on many menus nor are they something I’ve ever really made. I cannot even begin to guess where this craving came from.
My balcony garden has been coming in nicely and I’ve been eyeing my various greens wondering what to do with them. I thought it would be a great idea to incorporate some of my kale, collards and Swiss chard into my baked eggs. Also, since I have a ton of herbs at my fingertips I decided to add a few handfuls to the mix as well.
I did some searching online for a source recipe for baked eggs with greens but there was a lot of variety. Some recipes incorporated the greens raw, others cooked, others cooked with cream. Some recipes used herbs, others did not. Some recipes added cheese, others not so much. Decisions, decisions. I decided to add my own touch to make a baked eggs dish perfectly suited for me.
I grabbed a few handfuls of the greens, chopped them and then sauteed them briefly. I added some cream and a bit of salt and pepper and allowed them to cook down. I then piled the greens into the bottom of my casserole dish and topped them with garlic that my homie Joel planted last fall . I made two holes for the eggs and put an egg in each hole. I seasoned the eggs lightly with salt and pepper and then topped the with a mix of Gruyere with the chopped herbs.
I honestly don’t know why anyone would eat eggs any other way. The flavour from the greens was so robust and I loved the variety in taste and texture. The eggs weren’t too eggy and were really enhanced by the nuttiness of the Gruyere and the subtle flavours from the herbs. I ate this with some sausages and English muffin but honestly this didn’t need any accompaniments. This dish could easily work without the greens or by incorporating another vegetable/fruit like tomatoes or chopped zucchini.
This recipe came together in my head so there aren’t measurements. It’s likely hard to screw up so use your imagination.
Baked Eggs with Greens
Butter
A handful or two greens (kale, spinach, collard greens, Swiss chard or a mixture), chopped
Olive oil
Cream
One garlic clove, sliced
2 eggs
A small handful of cheese (I used Gruyere), shredded
A tbsp of herbs (rosemary, thyme, oregano or a mixture), chopped finely
Salt and pepper, to taste
Preheat oven to 400F.
Butter a small gratin/casserole dish. In a frying pan heat a bit of oil (or butter) and sautee the greens until they begin to wilt. Add cream (not too much as to drown the greens) and allow to cook until the greens are fully cooked. Season with salt and pepper.
Spread the greens along the bottom of your buttered dish and top with slices of garlic. Make two holes/wells in the greens. Crack one egg in a bowl and slide into the first hole. Repeat with the second egg in the second hole. Season gingerly with salt and pepper.
In another bowl combine the cheese along with the herbs. Mix to combine. Sprinkle the cheese mixture on top of the eggs.
Place the gratin in the preheated oven and bake until eggs have reached your desired degree of doneness. I went for just under full-cooked and that took about 20 minutes.
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Healthy and tasty is such a good combo. This fits to a T.
What a fantastic idea, your presentation is gorgeous!
Thank you!
I’m with you on that. Although I think a fancy brunch at a restaurant is fun every now and then, I’d much rather curl up in my own living room couch with a cup of strong coffee, the New York Times Sunday paper, and a big bowl of these eggs instead. 😉
Healthy and delicious looking
I prefer to make my own brunch too. That way I can lounge around in my pajamas with unbrushed hair and enjoy my food without the restraints of clothes and social etiquette 😀
Looks perfect for a weekend breakfast treat.