Brunch is my favorite meal of the day and nothing completes it like a runny yolk, so in honor of my site launch, I came up with this recipe for baked eggs with greens for my friends over at Daily Candy. Head on over to whip it up. It’s easy enough for the most novice of cooks and a great way to get your nine servings (yes, NINE) of vegetables per day. I used curly kale from the garden and red and green frill mustard from the farmers market, but any green would work. I’m looking at you, Bloomsdale spinach!
And while you’re at it, invite a few friends over. This recipe serves four.
The best recipes are the ones that allow for lots of adaptation, depending on what’s in the fridge. Nobody likes running to the store for one thing, especially in the morning pre-coffee. So even though I used Parmesan, any cheese will do.
This recipe looks deceivingly fancy. I think it’s the chopped sorrel and parsley. Enjoy!