Baked Eggs and Creamy Greens
This is a great way to use up leftover cooked greens. Serve alongside warm buttermilk biscuits.
- Total Time:
- Servings: 4
Photography: Ryan Liebe
Source: Martha Stewart Living, May 2017
- Unsalted butter, room temperature, for ramekins
- 1/2 cup chopped cooked greens, such as spinach, Swiss chard, or kale
- 4 large eggs
- 4 teaspoons heavy cream
- Kosher salt and freshly ground pepper
Preheat oven to 375 degrees with a rack in top third. Generously butter four 1/2-cup ramekins; add 1 tablespoon greens to each. Break an egg into each ramekin, then top each with another 1 tablespoon greens. Drizzle each with 1 teaspoon cream; season with salt and pepper. Transfer ramekins to a rimmed baking sheet.
Place sheet on rack and bake until whites are just set and eggs are still soft in centers, 12 to 15 minutes (start checking at 12, as they tend to cook at different rates). Serve immediately.