Elegant eggs in a jiffy

The Washington PostApril 30, 2013 

ONTHEFRIDGE221

A breakfast-for-dinner recipe that is more assembly than cooking: perfect for a busy night.

DEB LINDSEY — The Washington Post

Here is a breakfast-for-dinner recipe that is more assembly than cooking – perfect for a busy night. Coppa, the spicy Italian salami, is available at Whole Foods, gourmet stores and Italian markets. In a pinch, sopressata or Genoa salami may be substituted.

Serve with slices of herbed focaccia or toasted country bread and a glass of pinot blanco, Tocai Friulano or chilled Lambrusco.

Uove al Forno (Baked Eggs)

Adapted from “The Union Square Cafe Cookbook: 160 Favorite Recipes From New York’s Acclaimed Restaurant” (Ecco, 2013).

8 cups packed mixed greens, such as Swiss chard, dandelion greens and tender spinach

6 ounces fresh whole-milk mozzarella (in a ball)

1 medium clove garlic

3 tablespoons olive oil

1/8 teaspoon crushed red pepper flakes

1/4 cup water

4 ounces thinly sliced coppa

4 large eggs

1/8 teaspoon kosher or sea salt

Freshly ground black pepper

RINSE and dry greens. Cut the leaves (only) into 1-inch pieces. Cut the mozzarella into very thin slices. Mince the garlic.

HEAT oven to 450 degrees. Have a 10-inch ovenproof gratin dish or casserole at hand.

COMBINE oil, garlic and crushed red pepper flakes in a large skillet over medium heat. Cook for about 45 seconds to flavor the oil, but do not allow garlic to brown.

ADD the greens, in batches if needed, and the water; cook for about 4 minutes, stirring occasionally, so the greens wilt. Transfer to casserole dish, spreading evenly to the edges.

ARRANGE the coppa atop the greens in a ring that hugs the edges of the dish or casserole, leaving an open space in the middle for the eggs. Lay the mozzarella slices on top of the coppa. Carefully crack open the eggs at the center of the pan. Season eggs with the salt and pepper to taste. Bake for 10 to 12 minutes or until egg whites are opaque and just set; the yolks should be runny. Serve immediately.

Yield: 4 servings

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