Who thinks this looks worth waking up for!? *Both hands raised!* This recipe utilizes one of the things we love so much about cast iron – creating perfectly sautéed greens on the stovetop then transferring to the oven for perfectly baked eggs! Want to go from stovetop to oven to table? Grab a lovely dishtowel, a trivet and some pot holders and breakfast is served!
Creamy Baked Eggs and Greens
Makes: 2-4 servings
Total Time: 30 minutes
2/3 cup plain Greek-style yogurt
1 garlic clove, halved
freshly ground black pepper
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 tablespoons leek, white and light green part only, thinly sliced
2 tablespoons scallion, sliced
5 ounces fresh spinach
5 ounces fresh kale, stems removed, roughly chopped
1 teaspoon fresh lemon juice
4 large eggs
1 teaspoon fresh oregano, chopped
red pepper flakes (optional)
Mix yogurt, garlic and a pinch of salt in a small bowl and set aside.
Preheat the oven to 300°F. Melt butter with oil in a large, heavy 10″ cast iron skillet over
medium heat. Add leek and scallion, then reduce heat to low. Cook until soft, about 10 minutes. Add spinach, kale and lemon juice and sprinkle with salt and pepper. Increase heat to medium-high. Cook, stirring frequently, until kale and spinach are wilted, 4-5 minutes.
Make 4 deep indentations in the center of the greens. Crack 1 egg into each indentation,
carefully keeping the yolks intact. Transfer to the oven and bake until the egg whites are set, about 10-15 minutes.
Remove from oven and let eggs set for several minutes. Sprinkle with fresh oregano and red pepper flakes. Serve immediately with a dollop of yogurt.