Baked Eggs and Greens

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Tomorrow is Mother’s Day.  When I was a kid I desperately wanted to make my mother breakfast in bed.  I didn’t really know how to cook, but I just really liked the idea of carrying a tray with breakfast to her and setting it on her lap.  I vaguely remember making coffee (probably very badly) and cooking eggs on a plate in the microwave.  Now that I am a grown up I would gladly make my mother a gorgeous breakfast in bed, if we lived in the same house.  So here Mom, this is what I would make for you tomorrow if we were having a sleepover.  Instead I will make it for myself, since I’m a mom now too, and truth be told, I don’t really want to eat what my children would make for me…

So, I just took a break from writing this post to eat one of these little beauties and I am SO happy with how they turned out.  The greens are perfectly tender and the cream gives them a wonderful silkiness.  Serve with toast points for dunking.

These would be a great make-ahead dish for a brunch.  Just multiply the ingredients by the number of guests and prep them up until the baking step.  Pop them in the fridge and bake before serving.  This recipe makes one.

Oh my god, I just ate another one.

  • butter for coating the ramekin
  • 1 t. olive oil
  • 1 generous C. of chopped fresh cooking greens such as kale, chard, or spinach.
  • 1/2 clove garlic, minced
  • salt and pepper
  • 4 or 5 cherry tomatoes, halved, optional
  • 1/8 C. heavy cream
  • 1 fresh egg
  • 1 t. grated parmesan cheese
  • fresh basil or parsley for garnish

Heat the oven to 400 degrees.  Butter a ramekin and place it on a rimmed baking sheet and set aside. Heat a skillet over medium heat with the oil.  Add the greens, garlic, and tomatoes and cook until the greens are wilted and the tomatoes have given up their juice, about three minutes. Season with salt and pepper.

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Spoon the greens into the ramekin.  Pour the cream over the greens and make a little shallow well in the center, so the yolk will sit in the middle.  Crack the egg on top of the greens.  Sprinkle the top of the egg gently with the parmesan and season with salt and pepper.  Bake for about 10 minutes, or until the white of the egg is set.  Let these cool for about five minutes before serving.  Placing a napkin under the ramekin keeps them from sliding around on the plate.

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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2 Responses to Baked Eggs and Greens

  1. Chris Macca's says:

    What time shall I be ready for my tray?

  2. What a great combo. We had mustard greens with eggs at a restaurant yesterday and today was arugula in our omelets at home.

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