BAKED EGGS WITH CREME FRAICHE, GREENS & GARLIC

This dish is simple yet rich and satisfying. It would work with different types of tender greens and could easily be doubled if made in a larger pan.

Serves 1-2

Ingredients:

1 teaspoon oil

1 clove garlic, minced (or 1 stalk green garlic, minced)

4 cups packed spinach (or turnip or beet greens, mustard greens, chard or any tender greens)

Salt

3 tablespoons creme fraiche or plain yogurt

2 tablespoons grated parmesan, plus more for topping

2 eggs

Directions:

Preheat oven to 400 degrees.

1. In a small oven-proof skillet (I used an 8-inch, alternately you can transfer the mixture to a small baking dish before baking), heat oil over medium heat. Add garlic and cook until fragrant but not browning, about 1 minute. Add spinach and a pinch of salt and cook until wilted. Turn off the heat and stir in creme fraiche and parmesan. Taste and add more salt as needed. The mixture should be a little watery. If it’s dry, add a teaspoon or two of water. 

2. With a spoon, push some of the spinach aside to make two shallow wells. Crack an egg into each well and sprinkle with a little more Parmesan. 

3. Transfer to the oven and bake for 6–9 minutes, until the whites of the eggs are set but the yolks are still runny (watch closely, it happens fast). Serve with buttery toast.