Greens, Eggs, and Bacon (Or Ham, That's Cool Too)
This simple one-pot dish is great for serving brunch to a group, since you bake all the eggs at once. Or, if you’re not averse to breakfast for dinner (and you shouldn’t be!), it’s a good, healthy, protein-filled dish that’s you can put together quickly and customize as you like. Stir in some crumbles of goat cheese, sprinkle with bread crumbs, scatter with fresh herbs and drizzle with your condiment of choice – we love scallions and spoonfuls of chili oil. Eggs for dinner just got exciting.
Note: if you don’t have an ovenproof skillet, or you like a crunchy fried egg, just fry the eggs separately in a bit of olive oil and place on top. You may want to cook the greens a bit longer since they’re not going in the oven.
Here's what you'll need:
- 4 to 6 slices bacon, cut into bits (replace with a good splash of olive oil if you’re not eating meat)
- about ½ medium onion, diced
- 8-ish cups greens [about 1 bunch] – feel free to mix and match here.
- 4 to 6 eggs, or one per person
- Kosher salt
Preheat your oven to 375°F.
Fry the bacon in a large ovenproof skillet over medium heat until the edges are crispy and most of the fat has rendered out. Scoop out the bacon bits with a slotted spoon and set aside. Add the onion to the pan and sauté in the bacon fat until softened, about 5 minutes.
While the bacon and onion cook, chop your greens into bite-size pieces. If they have large stems, separate those and add them to the pan first. Let the stems sauté for a few minutes before you add the leaves. Stir everything so it is coated in the bacon fat, add a few tablespoons of water and a sprinkle of salt, and let the greens cook down a bit. If you’re adding cheese, stir it in now.
Crack your eggs into the pan, give them a dusting of kosher salt, and carefully transfer the pan to the oven. Let cook for 8-10 minutes, until the whites are set but the yolks are golden and runny. Remove the pan from the oven and add any toppings of choice before serving immediately.