Greens Eggs and Ham

Ingredients

• 8 oz. country-style bread, torn into 1½" pieces
• 2 Tbsp. extra-virgin olive oil
• 1 tsp. kosher salt, plus more
• 2 lb. greens (such as baby or mature spinach, kale, Swiss chard, and/or mustard greens)
• 12 oz. thick-cut bacon, cut crosswise into 1½"-thick pieces
• 12 scallions, thinly sliced
• 10 garlic cloves, thinly sliced
• 2 red Fresno chiles or jalapeños, thinly sliced, or 1 tsp. crushed red pepper flakes
• 2 cups heavy cream
• ½ cup coarsely chopped dill
• 2 oz. finely grated Parmesan (about ½ cup), plus more for serving
• 6 large eggs
• Freshly ground black pepper

Directions

Place a rack in middle of oven; preheat to 400°. Toss bread and oil in a 13x9" baking dish; season with salt. Bake until golden brown and crisp, 18–22 minutes. Let cool. Reduce oven temperature to 325°.

Meanwhile, bring a large pot of heavily salted water to a boil. Remove tough ribs and stems from greens; discard. Add leaves to pot by the handful, pushing down with a spoon to submerge before adding more. Cook until all greens are just wilted, 1–2 minutes (it’s okay if the water does not come back to a boil). Drain in a colander, then rinse under cold running water until cool, about 30 seconds. Squeeze out as much water as possible with your hands. Transfer greens to a cutting board and coarsely chop.

Set pot over medium heat and cook bacon, stirring often, until golden brown and crisp, 10–12 minutes. Add scallions, garlic, and chiles and cook, stirring often, until scallions and garlic are softened but not browned, about 3 minutes. Add greens and 1 tsp. salt and stir to coat. Remove from heat and mix in cream, dill, and 2 oz. Parmesan.

Spoon greens mixture evenly over croutons, allowing some croutons to peek through. Drizzle any sauce left in pot over. Using a spoon, create 6 deep divots in greens mixture and crack an egg into each one. Season eggs with salt and pepper.

Bake casserole, rotating baking dish halfway through, until egg whites are barely set and yolks still jiggle and are slightly runny, 25–30 minutes. Let cool 5–10 minutes. Sprinkle with more Parmesan to serve.

Fuente: Bon Appetit

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