Baked Eggs in a Green Bomb Nest
- Total time
- 150 min
Ingredients
- 2 or 3 Green Bombs or 4 ounces fresh greens, blanched and drained well
- 3 Tablespoons olive oil
- 8 ounces fresh mushrooms, roughly chopped
- 2 scallions, thinly sliced
- 1 clove garlic, finely minced
- 2 Tablespoons white wine (optional)
- 2 Tablespoons flour
- 1 1/2 cup milk or broth
- 1 teaspoon Dijon-style mustard
- 1/4 teaspoon grated nutmeg
- Sea salt and fresh ground pepper (substitute Espellete pepper if available)
- 4 large eggs
Steps
- 1
Preheat oven to 350º. Butter or spray 4 individual ramekins and set aside.
- 2
Pull Green Bombs from the freezer and allow to thaw slightly, then chop the leaves coarsely.
- 3
In an 8-inch skillet over medium high heat, add the oil and sauté the mushrooms and scallions until they begin to brown, about 5 minutes.
- 4
Add the garlic and cook until fragrant, about 1 minute.
- 5
Deglaze the pan with a splash of the wine (or some of the broth).
- 6
Sprinkle the vegetables with flour and stir for a minute, then add the remaining liquid, mustard and nutmeg. Continue to cook over medium heat, stirring until thickened.
- 7
Season with salt and pepper, then stir in the chopped green leaves, separating them with your fingers as necessary.
- 8
Spoon some of the mixture into each of the prepared ramekins; use the back of a spoon to make an indention and break an egg into each.
- 9
Bake for 15-20 minutes or until whites are completely cooked and yolks are as you like them.
- 10
Sprinkle with salt and pepper and serve immediately.
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