Greens Eggs and Ham
Ingredients
The base
-
8
oz
country-style bread, torn into 1½" pieces
-
2
Tbsp
extra-virgin olive oil
-
1
tsp
kosher salt
The greens
-
2
lb
greens (such as baby or mature spinach, kale, Swiss chard, and/or mustard greens)
The meat
-
12
oz
thick-cut bacon, cut crosswise into 1½"-thick pieces
The aromatics
-
12
scallions, thinly sliced
-
10
cloves
garlic, thinly sliced
-
2
red Fresno chiles or jalapeños, thinly sliced, or 1 tsp. crushed red pepper flakes
The sauce
-
2
cups
heavy cream
-
½
cup
coarsely chopped dill
-
2
oz
finely grated Parmesan (about ½ cup), plus more for serving
The eggs
Seasoning
-
Freshly ground black pepper
Instructions
- Preheat the oven to 400°F and toss bread with olive oil and salt in a baking dish, then bake until golden brown.
- Boil salted water and blanch the greens until just wilted, then drain and cool them.
- Cook bacon in a pot until crispy, then add scallions, garlic, and chiles, cooking until softened.
- Mix in the blanched greens, salt, cream, dill, and Parmesan into the bacon mixture.
- Layer the greens mixture over the croutons, create divots for the eggs, and crack an egg into each divot.
- Bake until the egg whites are set but yolks are still runny, then let cool slightly before serving.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
35g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
300mg
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