Eggs

Today, I am thankful for two things. First, I am so glad that the health benefits of eating eggs have been restored. Second, I am pleased that my family loves eggs -- fried, scrambled, hard or soft boiled, poached, Benedict, Florentine, or baked. Quiche is a regular at our dinner table, and breakfast burritos are an infrequent but beloved indulgence. And, should you join us for a meal, you might discover eggs in your salad, atop breaded cutlets, or scrambled in broth or pasta.

For a simple brunch or quick dinner, try Baked Eggs on a Bed of Sauteed Greens. I prefer Swiss chard, pastured eggs, a side of crusty bread for soaking up the yolk, and a large wrought iron skillet. Be bold and true to your palette as this recipe is forgiving and flexible which may make it a regular offering on your personal menu.

Hint: More egg based recipes are sure to follow right here on Gatherings. Don't miss them!

Baked Eggs on a Bed of Sauteed Greens

Heat two tablespoons of olive oil in a large iron skillet. Add 1 cup chopped red onion and caramelize for 15 minutes until golden brown. Add two cups packed chopped greens and saute until wilted. (I am partial to Swiss chard, but you could use kale or spinach just as well.) Season to taste with sea salt, freshly ground black pepper, a splash of balsamic vinegar, and your favorite herb or spice. Remove from heat. Break 4 or 5 eggs on top of sauteed greens. Bake at 350° F for 10 minutes until eggs begin to set. Remove from oven and preheat broiler. Sprinkle with goat's cheese or a favorite freshly grated cheese like Gruyere or aged Gouda. Place skillet under broiler until cheese is bubbling. Serve immediately with crusty bread.

Yield: 2 servings

*Inspired by a recipe in Miss Dahl's VoluptuousDelights by Sophie Dahl