baked eggs with greens and mushrooms

From Brooklyn Supper by Elizabeth Stark

August 14, 2010

Initially conceived as a way to use lots of greens, it turns out this recipe is also really, really delicious. After all my talk of loving the simple fresh ingredients of the season, I am starting to pine for oven made, multi-step dishes. Also sweaters, rain, and foliage.

This is a versatile recipe, and will easily accommodate variation. I would encourage you to swap out whatever you have around. If you are not as interested in the whole baking or egg thing, the sauteed greens alone were quite good. The simple saute could be easily made vegan by using olive oil instead of butter.

Go to Brooklyn Supper for Baked Eggs with Greens and Mushrooms recipe.