Baked Eggs with Beet Greens & Spiced Butter

Sometimes the only thing you need to do to become a better cook is to buy better ingredients. Lately, my boyfriend and I have become obsessed with the farm fresh eggs we get at our local farmer’s market, which taste so much better than the ones we buy at the grocery store. You can literally see the difference in quality due to the thick, puffy whites and deep, golden yolks of the fresh eggs. Using them makes ordinary fried eggs taste magical, but I’ve also been trying out different egg-centric recipes. This recipe (adapted from Plenty) features baked eggs with wilted beet greens, yogurt, and spicy butter. It’s a great way to showcase the fresh eggs, although the peppery greens and butter would make anything taste good.


Baked Eggs with Beet Greens & Spiced Butter:

• Heat 1 tbsp. olive oil in a skillet over medium-high heat.
• Add in 2 large bunches of washed, roughly chopped beet greens, 1 clove minced garlic, salt, and pepper.
• Cook until greens are wilted, about 5 minutes.
• Make 3-4 wells in the greens and crack a raw egg into each.*
• Place the skillet in a 300°F oven for 10-15 minutes, or until whites are set.
• Meanwhile, melt 1/2 stick salted butter, 1/4 tsp. red chili flakes, and 1/4 tsp. paprika in a skillet until butter foams and turns red.
• Add 5-6 shredded fresh sage leaves to the butter and cook for another minute or two.
• Remove the eggs from the oven, top with a dollop of Greek yogurt, and then drizzle the spiced butter on top.
• Serve immediately with bread.

Serves two

*Or transfer the greens to individual baking dishes and crack two eggs in each.