If I have the time in the morning, I really enjoy making a serious breakfast. This egg bake is a great way to eat up collard greens and tomatoes by slowly simmering them in a little cream until tender and then finishing everything off in the oven. Adding a bit of cheese doesn’t hurt either!
1 small onion, diced
2 cloves of garlic, minced
1 Tbsp butter or olive oil
8 leaves of collard greens, stems removed, chopped fine
⅓ cup chopped pepper (I used Shishito)
1 medium tomato, diced
½ cup diced ham (optional)
½ cup heavy cream
1 Tbsp fresh herbs (I used parsley, fennel, and thyme)
½ cup grated cheese (I used Manchego)
Freshly ground pepper
½ tsp salt
Fresh chopped basil for garnish
Preheat oven to 350 degrees
Heat a cast iron pan (or any oven safe pan) over medium heat. Add the butter or oil, onion, pepper, garlic, and collard greens; saute for 2-3 minutes until soft. Add the tomato, heavy cream, fresh herbs, and ham (if using); allow to simmer for 6-8 minutes until slightly reduced and thickened, stirring occasionally. Sprinkle in the salt, pepper, and grated cheese. Using a large spoon, make four small divots in the reduced mixture and crack the eggs into them. Transfer the pan to the preheated oven. Bake for about 10 minutes, checking often, and removing once the whites of the eggs are no longer translucent.
Serve Immediately with the buttered toast, fresh chopped basil, and sliced avocado.
Recipe and photos by Meghan Feilmeier
Follow her on Instagram: @meghan_moves and @meghan_feilmeier_photography