Yield: 4 servings
|3 tablespoons||Olive Oil|
|1 teaspoon||Garlic -- minced|
|⅛ teaspoon||Red Pepper Flakes -- dried|
|8 cups||Mixed Greens, Cleaned * -- cut in 1 - 2" pieces|
|¼ pounds||Coppa ** -- thinly sliced|
|½ pounds||Fresh Mozzarella -- thinly sliced|
|⅛ teaspoon||Kosher Salt|
|Black Pepper -- freshly|
* Choose your greens from mustard greens, Swiss chards, dandelion, and spinach.
** If you can't find coppa, substitute soppressata or Genoa salami.
1. Preheat the oven to 450 F.
2. In a skillet large enough to hold all the greens, combine the olive oil, garlic, and red pepper flakes. Cook over moderately high heat for about 45 seconds to flavor the oil, but do not allow the garlic to brown. Add the greens and the water and cook, stirring constantly, until the greens have wilted, 3 to 4 mins.
3. Transfer the greens to a shallow, 10-inch ovenproof gratin dish or casserole. Arrange the coppa atop the greens in a circle around the outside of the gratin dish, leaving the center open for the eggs. Lay the mozzarella slices on top of the coppa. Carefully crack the eggs onto the greens in the center of the dish. Some of the eggs with salt and pepper. Bake for 10 to 12 mins, or until the whites are set and the yolks still slightly runny. Serve immediately in the gratin dish.
Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-23-95 (22:44) (159) Fido: Cooking