Green Egg Skillet Bake
Breakfast for dinner is becoming the norm. Restaurants and home cooks everywhere are serving it up in grand style. Pancakes, waffles, French toast, eggs, sausage and bacon are a special treat after a long day, but the world is craving a more sophisticated take on the classics.The Green Egg Skillet Bake focuses on the richness of cumin and hearty greens which are perfectly highlighted by a liberal dose of red pepper flakes.
Green Egg Skillet Bake (Inspired by Yotam Ottolenghi) Time in Kitchen: 25 minutesServings: 2Nutrition information per serving: 365 cals, 16 carbs, 24 fat, 17 protein Ingredients2 tablespoons olive oil1 sweet white onion, thinly sliced4 cups collard greens, roughly chopped4 cups spinach, roughly chopped2 cloves garlic, minced1 teaspoon cumin½ teaspoon oregano¼ teaspoon salt½ teaspoon red pepper flakes5 white mushrooms, sliced4 organic large eggs For the Sauce2 tablespoons Greek yogurt (dairy alternative: vegan cream cheese)1 tablespoon milk (dairy alternative: plain coconut milk)1 clove garlic, minced2 teaspoons red chili pastePinch of salt Directions Preheat oven to 400 degrees. In a large heavy pot on medium high heat one tablespoon of olive oil. Add the onions; cook until tender and lightly browned; about 3 minutes. Salt and pepper to taste. Add the collard greens; cook until vibrant green; about 3 minutes. Add the garlic, cumin, oregano, red pepper flakes; stir to combine. Add the spinach and cook until wilted; about 2 minutes. Turn off heat. Coat a medium cast iron skillet with remaining olive oil (or cooking spray to reduce calories). Transfer the mixture to the skillet leaving excess liquids behind. Scatter mushrooms on top. Make four wells in the mixture; gently crack eggs directly in to wells. Bake until the eggs are set; about 7-10 minutes. While the skillet bakes, whisk all of the sauce ingredients together to combine. Present the dish in the skillet, dolloped liberally with sauce and drizzled with good olive oil. Serve piping hot. Serve with toasted multi-grain bread to soak up the yolks.