baked eggs with greens and mushrooms

Initially conceived as a way to use lots of greens, it turns out this recipe is also really, really delicious. After all my talk of loving the simple fresh ingredients of the season, I am starting to pine for oven made, multi-step dishes. Also sweaters, rain, and foliage.

This is a versatile recipe, and will easily accommodate variation. I would encourage you to swap out whatever you have around. If you are not as interested in the whole baking or egg thing, the sauteed greens alone were quite good. The simple saute could be easily made vegan by using olive oil instead of butter. 

Baked Eggs with Greens and Mushrooms

2-3 bunches of leafy greens (I used collards, swiss chard and beet greens)
4 eggs
1 pint fresh mushrooms, or a handful dried
8 oz. marscapone
2 oz. feta
2 tablespoons butter
zest of 1 lemon
2 tablespoons lemon juice
4 cloves garlic
1 tablespoon chives, diced
salt and pepper to taste

Preheat the oven to 375 degrees. Butter a large baking dish and set aside. If using dried mushrooms, soak them in warm water for 10 minutes. Wash the greens thoroughly, spin dry, and chop roughly into 1″ strips.

In a medium bowl, combine the eggs and the marscapone. Things will be lumpy, but blend them as best you can. Crumble in the feta, and add the chives. Add a pinch or two of salt. Set aside while you prepare the greens.

In a large saute pan, melt 2 tablespoons butter oven medium heat. When it is bubbly and fragrant add the garlic, lemon zest, and mushrooms. Saute for 3 or 4 minutes, add the lemon juice and then the greens. Gently cook until the greens have wilted, but still have some crunch. Add salt and pepper to taste. Remove the greens to the baking dish and pour in the egg mixture. Make sure everything is evenly combined, and put into the oven. Bake for 20-30 minutes until the eggs are just set. Remove from oven, cool for a few minutes, and serve with rice or quinoa.