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!
Large bunch of your chosen dark leafy greens I have used kale and rainbow chard – well washed
A handful of chestnut/cremini mushrooms
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
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.