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Shirred Eggs with Greens
October 20, 2010
We have three chickens (Gina, Lola, and Brigida) and often make simple, egg-focused dishes for dinner. This recipe highlights the rich flavor and luscious texture of super fresh eggs, contrasted with sweet onion, bitter winter greens, and nutty mountain cheese. It’s easy enough to prepare for a mid-week supper, but also elegant enough to serve to friends who drop by with Champagne. (And we all have friends who drop by with Champagne, right?) Serve with good crusty bread and a simple salad, and enjoy!
Shirred Eggs with Winter Greens
Serves two
1 tablespoon olive oil
1/2 onion, sliced
1 teaspoon thyme leaves
1/4 teaspoon Aleppo pepper (or other hot red pepper) flakes
2 cups greens (e.g. - broccoli rabe, arugula, mustard greens) cut into 2” pieces
1/2 cup half & half (or use ¾ cup whole milk and no broth)
1/4 cup vegetable broth or water
2-3 ounces grated Gruyere
Salt and pepper to taste
4 eggs
2 tablespoons coarse breadcrumbs, toasted
1 tablespoon minced parsley
1 tablespoon toasted and chopped pine nuts
Preheat oven to 400 degrees.
Heat oil in a medium pan over medium heat, and add onion. Cook the onion, stirring now and then for 10-12 minutes until it begins to caramelize. Add thyme and pepper flakes and cook for a few seconds. Add the greens and cook until they are a little wilted. Stir in the half & half and broth and bring to a slow simmer. Cook gently until greens are tender and the sauce is slightly thickened. Stir in the cheese and season with salt & pepper.
Divide the mixture between two 6 ounce ramekins, or little ovenproof bowls. Crack two eggs atop each ramekin, and sprinkle with salt and fresh cracked black pepper. Bake for 8-10 minutes until the whites are just set and the yolks still a little runny.
Sprinkle the bread crumbs, parsley and pine nuts over the top, and serve.Yum!
