Baked Eggs with Creamy Greens

Recipe adapted from The Editors, The Feed Feed

Baked Eggs with Creamy Greens
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Servings
4-6
Servings
4-6
Baked Eggs with Creamy Greens
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Servings
4-6
Servings
4-6
Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 400°F. In large cast iron skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until caramelized
  2. Stir in kale, sweet peppers, crushed red pepper, 2 tbsp of water and heavy pinch salt
  3. Add mustard greens and 2 tablespoons water. Cover and cook until slightly wilted
  4. Slowly stir in the cream. Make 5 wells in the vegetable mixture and crack an egg into each.
  5. Bake for 5 minutes, until the whites are just set. Season with salt accordingly
  6. Garnish with grated lemon zest and Parmesan. Enjoy!
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Roasted Fall Vegetables with Pecan Gremolata

Roasted Fall Vegetables with Pecan Gremolata
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Rating: 3.67
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From Eat It! Food Adventures with Marco Polo, by Gracie Cavnar The award-winning children's cookbook and adventure story is available online from Recipe for Success Foundation at recipe4success.org
Servings Prep Time
8 servings 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Roasted Fall Vegetables with Pecan Gremolata
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  • 3
  • 4
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Votes: 3
Rating: 3.67
You:
Rate this recipe!
From Eat It! Food Adventures with Marco Polo, by Gracie Cavnar The award-winning children's cookbook and adventure story is available online from Recipe for Success Foundation at recipe4success.org
Servings Prep Time
8 servings 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time Passive Time
20 minutes 20 minutes
Ingredients
Servings: servings
Units:
Instructions
Roast The Vegetables
  1. Prepare your mise en place.
  2. Preheat the oven to 425 degrees.
  3. Cut the carrots and parsnips in half lengthwise and again crosswise.
  4. Cut the turnips halves into 1-inch wedges.
  5. Place the carrots, parsnips, turnips, Brussels sprouts and shallots in a large bowl.
  6. Drizzle with 3 tablespoons of the oil. Toss to combine.
  7. Line a sheet pan with foil and arrange the vegetables in one layer on top of the foil, sprinkle with sea salt and freshly ground black pepper.
  8. Place the sheet pan in the oven. Roast the vegetables for 50 minutes or until tender and nicely browned. Gently stir every 15 - 20 minutes.
  9. Remove sheet pan from the oven and transfer the vegetables to a large platter; cover to keep warm.
Make the Gremolata
  1. Grate the yellow peel (the zest) of the lemon with a grater or a microplane until you have accumulated a tablespoon. (Avoid the bitter white part, called the pith.)
  2. Cut the lemon in half. Squeeze the juice into a bowl and remove the seeds.
  3. In a bowl, combine pecans, cheese, parsley, garlic and lemon zest, 1 tablespoon of lemon juice and 1 tablespoon of oil. Stir to combine.
  4. Just before serving, drizzle the vegetables with remaining 2 tablespoons of oil and 1 tablespoon of lemon juice. then spread the gremolata evenly over the warm vegetables.
  5. Toss to coat and serve warm.
Recipe Notes
final cover
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