Skillet Baked Eggs with Creamed Greens and Mushrooms

I loved baked eggs and I make them a lot, I normally use ramekins see here and here, but its a great idea to do the whole lot in a skillet as there is less washing up and the edges get all crispy in the oven.

This recipe uses my favourite cavolo nero kale and rainbow chard, but any dark green leafy vegetables can be used like spinach, savoy cabbage or spring greens. I like to use the stems on the chard too, but they do take a little longer to cook.

I’ve used Comte cheese here, as it’s such a good melting cheese and is great with the eggs too. Gruyere, Emmental, Gouda or good old Cheddar would all be good too.

Lots of people add garlic to their baked eggs and if that’s your thing, go for it. I’m not a big fan and prefer this without, but sometimes add a few chives for extra flavour.

I’ve used an 8 inch cast iron skillet here which is nice for two people to share but you can always double the recipe in a larger skillet for a family size dinner. Just cover the handle of the hot skillet if any children are eating!

Ingredients:

2 Eggs
Large bunch of your chosen dark leafy greens I have used kale and rainbow chard – well washed
A handful of chestnut/cremini mushrooms
Comte cheese
150ml Double/heavy cream (a small pot)
1 heaped teaspoon of Dijon mustard
A little butter and olive oil for sautéing
Thyme, a couple of teaspoon of the leaves stripped from the stalks
Salt and freshly ground black pepper
Crusty bread and butter to serve – I’ve toasted mine using a griddle

Method:

Bring a large pan of water to the boil and pre-heat the oven to 190°C/375°F

Wash and prepare the vegetables by first stripping off the tough ribs from the kale and then if you are using both parts of the chard, remove the stems and chop them fairly small.

Plunge the kale and chard greens into the boiling water and blanch for just one minute. Take them out and place in iced water to stop the cooking. When cold, drain, squeeze out the excess water, roughly chop and place to one side.

Heat your skillet and add a little butter and olive oil (which will stop the butter burning). When sizzling, add the chopped chard and sauté for a couple of minutes or until translucent, then add your sliced mushrooms and season with salt and pepper. Cook until the mushrooms are nicely browned and then add the thyme and the rest of the greens until heated through.

Add the cream and mustard, heat gently until thickened and check the seasoning. Turn off the heat and stir through the cheese.

Make a couple of hollows with the back of a spoon and carefully crack an egg into each one, taking care not to break the yolk if possible. Then season the yolks with a little salt and bake until the whites are just set. The idea is for the yolks to stay runny so you can dip your toasted bread in, so keep an eye on them.

This recipe can easily be scaled up for more people and its nice to place on the table for people to tuck in.

Harvest Salad Bowls

I picked up some great seasonal produce this weekend, including some seriously delicious, fresh corn. Rather than simply boil and serve on the cob, I decided to grill it and make a summer salad. The slight charring you get, makes for a really nice, slightly smoky flavour.

Harvest Salad

This salad also has my favourite Cavolo Nero kale, crisp red apples, roasted sweet potato, beets and goats cheese with a balsamic dressing. This makes enough for two large salads with leftovers for a lunchbox the next day.

Harvest salad bowl

Ingredients:
1 sweet potato
2 small beetroots
2 corn on the cobs, husks and silk removed
A small bunch of kale, ribs removed and torn intp pieces – I used Kavolo Nero
Small bunch of mixed salad greens
Goats cheese – I used two small individual cheeses broken into large pieces
1-2 crisp apples
1 lemon, halved

Harvest salad bowl2

Dressing:
3tbs olive oil
2tbs balsamic vinegar
1tsp maple syrup
1tsp Dijon mustard
Pinch of salt and pepper

Method:
Start by peeling the sweet potato and chopping into bite sized chunks. Rub with a little olive oil, salt and pepper.

Roast at 220°C/425°F for 30-35 minutes, or until tender and the edges are just starting to catch.

Sweet potato

Do the same with the beets, but I like to roast them separately to keep the colours separate. Beets do like to turn everything red!

To grill the corn, heat a griddle pan and rub each cob with a tiny amount of oil and place onto the hot griddle, tuning until cooked all the way around. You can also do this on a barbecue. When the corn is cool enough to handle, cut the kernels off and set aside.

Grilled corn

While the vegetables are roasting and the corn grilling, massage the kale in one half of the lemon juice. This tenderises it a little and helps to bring out the vibrant colour too.

Harvest salad bowl3

Chop the apple into bite sized pieces, leave the skin on, and toss in the rest of the lemon juice to avoid it discolouring.

When the vegetables are cool, assemble the salad by adding the massaged kale to the other salad greens, roasted sweet potato and beets, apples, crumbled goats cheese and the grilled corn. Gently turn the salad to combine everything together.

Harvest salad bowl1

Whisk or shake the dressing ingredients together and drizzle over the top.

Harvest salad bowl4

Top with toasted pumpkin seeds or pecans if you like a bit of crunch. This late summer salad is full of flavour and perfect to enjoy on a warm afternoon in the garden.

Mushroom and Stilton Wellington

The mushrooms in this are a great alternative to meat and make a substantial and delicious supper dish for a cold winter night.

Mushroom Wellington5

This serves 2, but you could easily double this to feed 4 people. I would serve this with a side salad, but the addition of sweet potato fries would be good too!

Mushroom Wellington4

Ingredients:
5 field mushrooms – stalks removed and one of them chopped
1 onion, finely chopped
1.5tbs olive oil
1tsp salt and freshly ground black pepper
Small bunch of thyme – leaves removed and roughly chopped
Small bunch of Cavolo Nero – tough ribs removed and roughly chopped
100g mature blue Stilton cheese, crumbled
1 pack of puff pastry
1 egg beaten with a little milk to make a wash

Mushroom Wellington3

Method:
Heat oven to 220°C/425°F and line a baking sheet with parchment or a non-stick liner

Heat 1tbs of the oil in a large pan and fry 4 of the mushrooms for around 4 mins on each side until golden and cooked through. Set aside on kitchen paper to absorb the excess oil and moisture.

Place the pan back on the heat and add the rest of the oil. Add the chopped mushroom, onion, thyme, salt and pepper. Fry until the onion is soft and translucent. Then add the kale and continue to cook until wilted, before setting aside to cool.

On a lightly floured board, roll out the puff pastry until it is a little under half a centimetre thick.

Using a large cookie cutter or a small bowl; cut out two circles that are 2cm wider than the mushrooms. These will be the bases. Then cut another two circles about 8cm wider for the tops. You need the tops to be big enough to cover the mushrooms without stretching, so go bigger if your mushrooms are on the large size.

Mushroom Wellington2

Place the two base circles on the baking sheet and add a quarter of the vegetable mixture, taking care not to spread it wider than the mushrooms.

Place a mushroom, cap down and top with half of the cheese. Place another mushroom cap side up and add another quarter of the vegetable mixture.

Brush the pastry base border around each mushroom with egg and then layer the top circle of party over the filling, like a large ravioli.

Use your hand to gently smooth the pasty over the mushrooms and make sure you have not trapped any air in the parcel. Just take care not to stretch the pastry, as it can shrink in the oven and open up.

Seal the edges together using a fork.

Mushroom Wellington

Trim any untidy edges – I used a small bowl over the parcels and cut around the edge.

Brush each wellington with egg and bake for 30-40 mins until golden brown and puffed.

Mushroom Wellington1

Serve with a green salad and sweet potato fries for a delicious vegetarian dinner.

Spinach makes a good alternative to the kale and feel free to up the cheese content for an extra indulgent treat.