Wednesday, October 17, 2012

Baked Eggs

Good morning! Or it is in the Bay, anyway. Fridays there is a farmer's market near Chinatown in downtown Oakland where a man sells chicken eggs for $3 a dozen - the best price around for humanely raised birds. And they crack open bright orange and have a pungency to them. A far cry from the drippy pale yellow-white eggs that I grew up on, from the grocery store, from a factory farm, from who knows where. 

Baked Eggs!

2 eggs
5 swiss chard leaves
1/2 C young arugula
1/2 tomato
1/2 C cheese curds
3 cloves garlic
tsp. salt
tsp. cayenne
any flat bread

Turn oven to 275f. 
Start garlic, salt, cayenne in a cast-iron pan with olive oil, then add tomato, arugula, chard. Add a tbsp. of water to keep chard leaves hydrated. Crack eggs over top of greens, careful not to break the yolk. After 5 minutes, using a spatula to hold the greens + eggs, place two pieces of flat bread under, cheese curds on top, and transfer pan to heated oven. Bake for 5-10 minutes, depending on how hard you want your yolks. I like runny yolks so I bake only for about 5 minutes. 

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