Baked Eggs with Greens & Creme Fraiche

Shared by The Pantry Seattle

Yield: 4 servings

Ingredients

2 tablespoons olive oil

2 shallots, finely chopped

Fine sea salt, to taste

1 bunch green Swiss chard

3 cups fresh, raw spinach

1/2 cup heavy cream

Freshly ground black pepper, to taste

2 tablespoons unsalted butter, softened

4-6 eggs

1/4 cup creme fraiche

Sliced bread or crackers, for serving

Instructions

Preheat the oven to 400 degrees.

Heat the olive oil in a large sauté pan over moderate heat. Add the shallots and a pinch of salt and continue to sweat the shallots for about 5 or 6 minutes. Add the greens and another pinch of salt, cover the pan, and cook the greens, stirring a few times, until they are wilted (about a minute or two). Once the greens are wilted, remove the lid and continue cooking, stirring, until any excess liquid has evaporated.

Add the heavy cream and a few pinches of black pepper, then simmer the mixture together, stirring occasionally, until the cream thickens slightly (this should take about 5 minutes). At this point, stop and taste the mixture, adding more salt or pepper if you’d like.

Butter a medium shallow-sized pan (a Dutch oven, stainless steel pan, or well-seasoned skillet will all work). Pour the greens across the bottom of the pan, taking care to cover the entire bottom. Make six little wells with the back of a spoon, and carefully crack the eggs into the wells.

Top each egg white with a tablespoon of creme fraiche, and each egg yolk with a sprinkle of salt (be careful to not break the yolk when you’re scooping creme fraiche!).

Bake in the oven until the whites are just set, about 15 minutes. Serve hot from the pan with your choice of bread or crackers.