Baked Eggs With Creamy Greens Mushrooms And Cheese Recipes

CREAMY BAKED EGGS

Steps:

• Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.

BAKED EGGS WITH POTATOES, MUSHROOMS & CHEESE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a pan of water, bring to the boil, cook for 5 mins, then drain. Heat the oil in a large frying pan. Cook the potatoes, mushrooms and garlic for 5-8 mins to soften the mushrooms and brown the edges of the potatoes. Stir in half the thyme and cook for 1 min more.
• Spoon the potato mixture into a baking dish and sprinkle with the cheese and the remaining thyme. Make holes in the mixture and break in 4 eggs. Bake in the oven for 12-15 mins until the eggs are set and the cheese has melted.

CHEESY BAKED EGGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with the melted butter.
• Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are completely set, about 1 hour.

BAKED EGGS WITH CREAMY GREENS, MUSHROOMS, AND CHEESE RECIPE

Steps:

• Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Working in batches if necessary, add kale, chard, and spinach to pot and cook for 1 minute. Using a spider or strainer, lift greens from water and transfer to a colander. Immediately run under cold water to stop the cooking. Repeat with remaining greens if necessary. Using your hands, squeeze greens to remove as much excess liquid as possible. Roughly chop greens and set aside. You should have about 10 1/2 ounces (300g) of cooked, squeezed greens.
• In a large skillet, melt 1 tablespoon (15g) butter over medium-high heat until foaming. Add mushrooms and cook, stirring only occasionally, until well browned, about 6 minutes. Season with salt and pepper, then transfer to a plate.
• Add remaining 2 tablespoons (30g) butter to skillet and melt over medium-high heat until foaming. Add leeks and cook, stirring often, until softened but not browned. Stir in minced garlic and cook 30 seconds. Sprinkle flour over leeks and cook, stirring, until raw flour smell has cooked off, about 1 minute. Stir in half and half and milk. Bring to a simmer and cook until sauce thickens, 1 to 2 minutes. Stir in wine, nutmeg, mustard, reserved mushrooms, and reserved greens and return to a simmer. Season with salt and pepper. Remove skillet from heat. If mixture is very thick, add a bit more water or milk to thin slightly (this will depend on how much water you squeezed out of the greens). You should have about 4 cups of creamed greens.
• If baking in the same skillet, sprinkle Gruyère on top of greens. (You can also divide greens into smaller individual skillets or baking dishes.) If using a baking dish, scrape creamy greens into it, smooth into an even layer, and sprinkle Gruyère on top.
• Using a spoon, make egg-sized indentations in greens, one for each egg. Crack an egg into each well and season with salt. Bake until egg whites are just set and yolks are still runny, 10 to 20 minutes. Check eggs frequently to make sure they don't overcook. Remove from oven and sprinkle a pinch of red chili flakes over each egg.
• While toast is still warm, gently rub one side of each slice with remaining clove of garlic. Serve, using toast to scoop up greens and eggs.