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Baked Eggs With Creamy Greens, Mushrooms, and Cheese

Emily and Matt Clifton
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

5 oz

Baby spinach

3

medium cloves Garlic

1

large bunch Lacinato kale

2

Leeks

1 pinch

Red chili flakes

1

large bunch Swiss chard

4

Eggs, large

2 tsp

Dijon mustard

2 tbsp

All-purpose flour

1

Black pepper, Freshly ground

1

Kosher salt

1/8 tsp

Nutmeg

4

slices Toasted and buttered bread

3 tbsp

Butter, unsalted

3/4 cup

Gruyere cheese, grated

1 cup

Half and half

1/2 cup

Milk

3 tbsp

White wine, dry

8 ounces (225g) button or cremini mushrooms, stems trimmed and caps sliced

1 person Recommend This Recipe