Eggs on Creamed Baby Spring Greens with Nosey Goat
INGREDIENTS
2 tbsp. olive oil
2 tbsp. butter
1 cup chopped spring onions; trimmed, white and tender green parts, a pinch reserved for garnishing (about 2 bunches)
24 cups fresh baby greens (we used 16 cups spinach + 8 cups arugula)
¼ cup 35% cream
½ tsp sea salt + a pinch more for the eggs
¼ tsp pepper + a pinch more for the eggs
1 ¼ cups grated Nosey Goat Cheese; divided
4 free-run eggs
2 tbsp. finely chopped flat leaf or Italian parsley for garnishing; optional
INSTRUCTIONS
Into a large pot over medium-low heat add the oil and fresh greens; stir often until wilted down to about 5 cups – about 5 – 7 minutes. Set aside.
Into a large skillet over medium heat, add the butter and spring onions; cook until beginning to soften – about 3 – 5 minutes.
Add the wilted greens, cream, salt, pepper, and 1 cup of the cheese; stir often. After about 2 minutes, use the back of a ladle to make a ‘bowl’ in the greens, crack the eggs onto the ‘bowls’, season eggs with a pinch more salt and pepper, cover, cook for 5 minutes.
Preheat Broiler to High
Sprinkle the remaining cheese over the eggs and greens then broil until the cheese has melted and browned in spots. Garnish with reserved chopped spring onion and parsley if desired. Serve hot.
