I've been doing a lot of sweet breakfasts lately. Which is fine to a point. They've certainly been tasty. But they aren't exactly the healthiest. (Not that every savoury breakfast is an exemplar of healthy eating, but I feel like it's easier to do a healthy savoury breakfast than a healthy sweet one on average.)

Anyway... I finally got out to do a proper grocery shop yesterday and restocked on eggs and greens, so I decided to give this simple baked egg recipe a try. It's nothing fancy, but it's a solid and reasonably healthy meal to start the day.

Baked Eggs with Greens and Cream

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• ~400g greens of your choice¹
• 2 tsp. butter, divided
• 4 large eggs
• salt and pepper, to taste
• 4 tsp. heavy (35%) cream, divided

Directions

1. Preheat oven to 180°C (350°F) and grease four ramekins or an oven-safe frying pan.
2. Rinse the greens and chop into bite-sized pieces.
3. Blanch the greens in lightly salted water until wilted.
4. Drain the greens and divide amongst the ramekins or spread in the bottom of the pan.
5. Make a well in the greens for each egg.
6. Place 1/2 tsp. of butter in the bottom of each well.
7. Break an egg into each well and season with salt and pepper.
8. Pour 1 tsp. of cream over each egg.
9. Bake at 180°C (350°F) until whites are set and yolks have reached desired doneness (12-18 minutes).
10. Serve with toast and your choice of condiments. Mayonnaise and/or ketchup (tomato sauce) go well.

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¹ Spinach, kale, chard (silverbeet) or a mix of some combination of those all work well. ^Back