Eggs Baked in Greens (4-6)

A recipe from Rachel Roddy’s “Two Kitchens”

Eggs Baked in Greens (4-6)
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Eggs Baked in Greens (4-6)
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Ingredients
Servings:
Instructions
  1. Cut the stems of the chard off the leaves, trimming any tough ends and pulling away any stringy bits. Cut the stems into short lengths, then roll the leaves into cigars and chop them roughly. Bring a large pan of water to the boil and add some salt.
  2. Add the stems first and boil for a few minutes, then add the leaves and boil for a few minutes more, or until tender, then drain.
  3. Put the milk in a pan along with the bay leaf and onion, warm it a little, then set aside to infuse for 30 minutes.
  4. Melt the butter in a heavy pan, stir in the flour and cook for 2 minutes, or until it is a sticky paste that comes away from the sides of the pan, without allowing it to brown.
  5. Remove the bay leaf and onion from the milk then, over a very low heat, pour it gradually into the paste, whisking constantly. Increase the heat a little and bring the sauce to simmering point, whisking, until it has thickened to the consistency of double cream.
  6. Turn down the heat and let the bechamel sauce simmer gently for 20 minutes. Stir in all but a small handful of the grated parmesan, taste and season with salt and pepper.
  7. Preheat the oven to 180C/350F/gas mark 4. Grease an ovenproof dish with butter and dust it with breadcrumbs.
  8. Mix the chard with the bechamel, pour it into the dish and use a spoon to make 6 holes in the mixture. Carefully break an egg into each hole.
  9. Bake for 30 minutes, then let it sit for 10 minutes. Eat while still warm.
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