That brief moment where the temps hit about 60 degrees and the sun began to warm up the sidewalks made for premature daydreams of mid-morning brunches here at the shop. We love to live for moments like these. Recently, we came across a dish that could easily be seen (more importantly, devoured) atop your outdoor table set for several accompanied by a fresh squeezed something-or-other and crisp champagne cocktail. Orange. Grapefruit. We’re not picky. The recipe and images below are from Brooklyn Supper whose story of a family eating for the seasons has inspired us to rethink our habitual ways of consumption. Happy brunching!
Baked Eggs with Greens and Mushrooms
2-3 bunches of leafy greens (I used collards, swiss chard and beet greens)
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.
Featured image via Country Living