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Uove al forno (baked eggs)
Prep time: 20 minutes
Cook time: 21 minutes
Mary Gail Dorn of Auburn was hoping to find the recipe for baked eggs mentioned in a November 2015 story in Feast. In the story, Linda Perkins of El Dorado Hills said the recipe “has become my favorite breakfast, especially when I have company.”
We tracked down the recipe, which first was published by The Washington Post. It appeared in The Bee’s Food & Drink section in a 2014 story.
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 (Italian salami)
4 large eggs
1/8 teaspoon kosher or sea salt
Freshly ground black pepper
Rinse the greens well, then shake off as much water as possible. Cut the leaves (only) into 1-inch pieces. Cut the mozzarella into very thin slices. Mince the garlic.
Preheat the oven to 450 degrees. Have a 10-inch ovenproof gratin dish or casserole at hand.
Combine the oil, garlic and crushed red pepper flakes in a large skillet over medium heat. Cook for about 45 seconds to flavor the oil, adjusting the heat or stirring so the garlic does not brown. Add the greens, in batches if needed, and the water; cook for about 4 minutes, stirring occasionally, so the greens wilt. Transfer them to the gratin dish or casserole, spreading them to the edges.
Arrange the coppa atop the greens in a ring that hugs the edges of the dish, 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. (Some of the eggs may overlap the coppa and cheese; that’s OK.) Season eggs with salt and pepper to taste. Bake for 10 to 12 minutes, or until the whites of the eggs are opaque and just set; the yolks should be runny. Serve right away.
Per serving: 400 calories; 31 g fat (11 g sat.); 275 mg chol.; 930 mg sodium; 5 g carb.; 2 g fiber; 2 g sugar; 25 g protein.