Lucky Green Baked Eggs Recipes

THE PROPER SCRAMBLED EGGS

Steps:

• Beat the eggs with the egg yolk in a bowl until smooth and evenly yellow.
• Put the beaten eggs in a small saucepot with the butter. Cook over medium heat, stirring the entire time with a spatula. The eggs should begin to thicken; transferring them on and off the heat will allow you to control the temperature, creating soft creamy eggs. When the eggs start to become thick and soupy, season with salt and pepper. Return to the heat and cook until desired doneness is achieved; if you'd like them cooked more, simply apply more heat.
• Mix in the sour cream and garnish with chives if using.

BAKED EGGS WITH BEANS AND GREENS

Steps:

• Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into 1/2-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
• Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
• Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.

BAKED EGGS AND CREAMY GREENS

Steps:

• 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.

GREEN 'N' GOLD EGG BAKE

Steps:

• Preheat oven to 350°. Sprinkle 1/4 cup bread crumbs into a greased 8-in. square baking dish. Bake 3-5 minutes or until golden brown. , Meanwhile, in a large bowl, combine spinach, cottage cheese, Romano cheese, three eggs and remaining crumbs. Spread over the baked crumbs. Beat remaining eggs; pour over spinach mixture., Bake, uncovered, at 350° 45 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

BAKED GREEN EGGS

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the spinach, pesto, cream and some seasoning, and tip into 2 individual shallow ovenproof dishes. Sprinkle the cheese over the top. Make 2 shallow hollows in the mixture in each dish and break an egg into each hollow. Bake in the oven for 10-12 mins until the whites are set and the yolks are still runny.

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, GRANDMA-STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Layer Cheddar-Monterey Jack cheese blend and mozzarella cheese in the prepared baking dish.
• Heat 2 tablespoons butter in a large skillet over medium-high heat; saute mushrooms and green onions until mushrooms are golden brown, 5 to 10 minutes. Add spinach and tomatoes; saute just until spinach wilts, 3 to 5 minutes. Spoon vegetable mixture over cheese mixture.
• Whisk eggs, half-and-half, mustard, marjoram, tarragon, and black pepper together in a bowl; pour over vegetable mixture. Dot remaining butter on the egg mixture.
• Bake in the preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes. Let stand 5 minutes before serving.