Baked Eggs with Wilted Greens & Green Garlic {Breakfast Dip}

by Lauren

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Chrissy proclaimed this a breakfast dip and I’d have to agree with her, it is basically a dip. While I intended it to be eaten with a fork, we definitely did some damage on a baguette while enjoying it straight out of the baking dish.

The bread’s perfectly toasty crust and soft, warm center paired with garlicky greens and runny egg was flawless. Originally I had said this serves four but on second thought, it’s just for two.

Green garlic is my new favorite ingredient. I’m slightly obsessed with the mellowed out garlic flavor and leek-like look. Definitely experiment with it if you see it at the farmers market or grocery store!

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Chris has been studying his butt off the last few months for his professional engineering license and has become an eat, sleep (a little), study kind of husband. Last Sunday I woke up early (while he finally got a chance to sleep in) and made this for us to enjoy before he hit the books. It’s rare we have a leisurely morning with time to enjoy a homemade brunch together, so I took advantage of it.

Our CSA box has been loaded with greens each week and while I’ve found a variety of salads, sautés, and side dishes to make with them, I think cracking an egg over the top has been the best variation yet.

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I’m definitely a savory breakfast person. I’ll choose an egg dish or hash over a scone any day. Sure, I’ll have french toast or even a donut if it’s put in front of me but if I have the choice, savory all the way.

Post-lunch or dinner is a whole other story though. Right around 2 p.m. I need to have chocolate to make it through the rest of the day and at about 8 or 9 p.m. I’ll need another sweet, even just a bite. It’s probably not a healthy habit but everything in moderation, right?

Except baked eggs with greens…skip moderation and eat the whole dish, it’s healthy!

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Baked Eggs with Wilted Greens & Green Garlic


2 cups lacinato kale, roughly chopped (1/2 bunch)

2 cups spinach leaves

1 stalk green garlic, thinly sliced (or 2 small cloves garlic, thinly sliced)

1/2 cup cremini mushrooms, roughly chopped

1 green onion, sliced

2 tablespoons half ‘n’ half or heavy cream

6 eggs

1/3 cup feta, crumbled (or parmesan)

Bread for dipping, toasted

Olive oil

Salt & pepper


Preheat oven to 400 degrees. In medium pan, sauté green onion, green garlic, and mushrooms in a drizzle of olive oil for 2-3 minutes,. Add greens and sauté until wilted. Season with a pinch of salt and pepper and remove from heat.

Butter a small baking dish or 6 ramekins. Fill dish(es) with greens and mushroom mixture. Crack eggs over the top of the greens and drizzle the half and half over the top. Sprinkle with salt, pepper, and feta cheese. Bake for 15-20 minutes or until eggs are desired doneness. Keep a close eye on them so you don’t over cook the eggs.

Use warm, toasty baguette or other bread to dip into the greens and baked eggs. Then use a fork to finish it off!


From the Little Yellow Kitchen,


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3 Responses to “Baked Eggs with Wilted Greens & Green Garlic {Breakfast Dip}”

  1. A great garden fresh recipe for Sunday Brunch. What could be substituted for cream? How about Greek yogurt or Almond milk if you are watching your scale?!

  2. Lauren

    I would say non-fat milk or skip it all together :) Not sure how the almond milk would taste (could be good though!) and Greek yogurt might not bake very well. Cream is not needed but definitely adds that creaminess I love with my eggs!

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