Food & Cooking Recipes Breakfast & Brunch Recipes Baked Eggs and Creamy Greens Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 14, 2019 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 5 mins Total Time: 20 mins Servings: 4 This is a great way to use up leftover cooked greens. Serve alongside warm buttermilk biscuits. Ingredients Unsalted butter, room temperature, for ramekins ½ cup chopped cooked greens, such as spinach, Swiss chard, or kale 4 large eggs 4 teaspoons heavy cream Kosher salt and freshly ground pepper Directions 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. Rate it Print