BAKED EGGS WITH CREAMY KALE AND CHARD WITH GARLIC BUTTER TOASTS
Provided by Emily Clifton - Nerds with Knives
Time 50m
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Working in batches if necessary, add kale, chard, and spinach to pot and cook for 1 minute. Using a spider or strainer, lift greens from water and transfer to a colander. Immediately run under cold water to stop the cooking. Repeat with remaining greens if necessary. Using your hands, squeeze greens to remove as much excess liquid as possible. Roughly chop greens and set aside. You should have about 10 1/2 ounces (300g) of cooked, squeezed greens.
- In a large skillet, melt 1 tablespoon (15g) butter over medium-high heat until foaming. Add mushrooms and cook, stirring only occasionally, until well browned, about 6 minutes. Season with salt and pepper, then transfer to a plate.
- Add remaining 2 tablespoons (30g) butter to skillet and melt over medium-high heat until foaming. Add leeks and cook, stirring often, until softened but not browned. Stir in minced garlic and cook 30 seconds. Sprinkle flour over leeks and cook, stirring, until raw flour smell has cooked off, about 1 minute. Stir in half and half and milk. Bring to a simmer and cook until sauce thickens, 1 to 2 minutes. Stir in wine, nutmeg, mustard, reserved mushrooms, and reserved greens and return to a simmer. Season with salt and pepper. Remove skillet from heat. If mixture is very thick, add a bit more water or milk to thin slightly (this will depend on how much water you squeezed out of the greens). You should have about 4 cups of creamed greens.
- If baking in the same skillet, sprinkle Gruyère on top of greens. (You can also divide greens into smaller individual skillets or baking dishes.) If using a baking dish, scrape creamy greens into it, smooth into an even layer, and sprinkle Gruyère on top.
- Using a spoon, make egg-sized indentations in greens, one for each egg. Crack an egg into each well and season with salt. Bake until egg whites are just set and yolks are still runny, 10 to 20 minutes. Check eggs frequently to make sure they don't overcook. Remove from oven and sprinkle a pinch of red chili flakes over each egg.
- While toast is still warm, gently rub one side of each slice with remaining clove of garlic. Serve, using toast to scoop up greens and eggs.
BAKED EGGS WITH CREAMY GREENS, MUSHROOMS, AND CHEESE RECIPE
Three kinds of leafy greens combine with mushrooms, garlic, leeks, mustard, and spices to form the base for a baked-egg dish that's a bit like an omelette turned inside out. It's an ideal recipe for brunch, or really any meal of the day.
Provided by Emily and Matt Clifton
Categories Breakfast Brunch Breakfast and Brunch Mains Quick Dinners
Time 50m
Yield 6
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Working in batches if necessary, add kale, chard, and spinach to pot and cook for 1 minute. Using a spider or strainer, lift greens from water and transfer to a colander. Immediately run under cold water to stop the cooking. Repeat with remaining greens if necessary. Using your hands, squeeze greens to remove as much excess liquid as possible. Roughly chop greens and set aside. You should have about 10 1/2 ounces (300g) of cooked, squeezed greens.
- In a large skillet, melt 1 tablespoon (15g) butter over medium-high heat until foaming. Add mushrooms and cook, stirring only occasionally, until well browned, about 6 minutes. Season with salt and pepper, then transfer to a plate.
- Add remaining 2 tablespoons (30g) butter to skillet and melt over medium-high heat until foaming. Add leeks and cook, stirring often, until softened but not browned. Stir in minced garlic and cook 30 seconds. Sprinkle flour over leeks and cook, stirring, until raw flour smell has cooked off, about 1 minute. Stir in half and half and milk. Bring to a simmer and cook until sauce thickens, 1 to 2 minutes. Stir in wine, nutmeg, mustard, reserved mushrooms, and reserved greens and return to a simmer. Season with salt and pepper. Remove skillet from heat. If mixture is very thick, add a bit more water or milk to thin slightly (this will depend on how much water you squeezed out of the greens). You should have about 4 cups of creamed greens.
- If baking in the same skillet, sprinkle Gruyère on top of greens. (You can also divide greens into smaller individual skillets or baking dishes.) If using a baking dish, scrape creamy greens into it, smooth into an even layer, and sprinkle Gruyère on top.
- Using a spoon, make egg-sized indentations in greens, one for each egg. Crack an egg into each well and season with salt. Bake until egg whites are just set and yolks are still runny, 10 to 20 minutes. Check eggs frequently to make sure they don't overcook. Remove from oven and sprinkle a pinch of red chili flakes over each egg.
- While toast is still warm, gently rub one side of each slice with remaining clove of garlic. Serve, using toast to scoop up greens and eggs.
Nutrition Facts : Calories 422 kcal, Carbohydrate 35 g, Cholesterol 182 mg, Fiber 4 g, Protein 17 g, SaturatedFat 14 g, Sodium 787 mg, Sugar 7 g, Fat 24 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
BAKED EGGS
Serve with toast and fresh fruit and you have a first-class brunch meal.
Provided by Michele O'Sullivan
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
- Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.
- Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 3.5 g, Cholesterol 398.5 mg, Fat 18.1 g, Protein 19 g, SaturatedFat 8.1 g, Sodium 372.1 mg, Sugar 3.2 g
More about "baked eggs with creamy kale and chard with garlic butter toasts food"
BEST CREAMY BAKED EGGS RECIPE - HOW TO MAKE SHIRRED …
From food52.com
Reviews 24Servings 2-4Cuisine AmericanCategory Breakfast
BAKED EGGS WITH CREAMY GREENS AND GARLIC BUTTER TOASTS
From thefeedfeed.com
20+ EASY BAKED EGGS RECIPES - HOW TO BAKE EGGS …
From delish.com
CHEESY BAKED EGGS, MEET CREAMED SPINACH (AND KALE, …
From seriouseats.com
KALE AND EGGS RECIPE | FOODAL
From foodal.com
OUR 12 FAVORITE BAKED EGG RECIPES
From foodandwine.com
EASY CREAMED SWISS CHARD WITH GARLIC BREADCRUMBS
From foodiecrush.com
FRIED EGGS WITH GINGER-GARLIC CRISP & CREAMED GREENS
From food52.com
GARLIC BUTTER SWISS CHARD
From spendwithpennies.com
BAKED EGGS WITH CREAMY GREENS AND GARLIC BUTTER TOASTS - NERDS …
From pinterest.com
BAKED EGGS WITH CREAMY GREENS AND GARLIC BUTTER TOASTS - NERDS …
From pinterest.com
EASY BAKED EGGS RECIPE | GET CRACKING
From eggs.ca
THESE 12 EASY BAKED EGG RECIPES ARE A LAZY COOK'S DREAM
From allrecipes.com
BAKED EGGS IN CREAMED SPINACH, KALE, CHARD AND MUSHROOMS BY ...
From thefeedfeed.com
BAKED EGGS WITH CREAMY GREENS AND GARLIC BUTTER TOASTS - NERDS …
From pinterest.ca
CREAMY GREENS AND BAKED EGGS WITH GARLIC TOASTS BY …
From thefeedfeed.com
BAKED EGGS WITH CREAMY GREENS AND GARLIC BUTTER TOASTS
From pinterest.ca
BAKED EGGS WITH CREAMY KALE AND CHARD WITH GARLIC BUTTER TOASTS
From mealplannerpro.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love