Veggies, eggs and bread, that’s it! - Chef Sabrina Mancin

Veggies, eggs and bread, that’s it!

The secret here is to sauté each veggie with different herbs and spices giving complexity and different flavors to a super simple dish all in one skillet. It is all finished in a very hot oven to cook the eggs just enough to keep a silky runny yolk.

INGREDIENTS

• 2 cups of frozen spinach
• 2 cups frozen artichoke hearts
• 2 cups broccoli rabe or broccoletti
• 2 cups mixed mushrooms (or your favorite)
• 2 cups cauliflower florets
• 1 shallot or ¼ red onion
• 1 lemon, zest and juice separated
• ½ tsp of chili flakes or powder pepperoncino
• 3 cloves of garlic
• ¼ cup chopped Italian parsley
• ¼ cup white wine
• 3 whole eggs
• Salt and black pepper
• Extra virgin olive oil, about 13T
• 1 T butter, unsalted
• Maldon salt (optional)
• Crusty bread

Equipment: You’ll need a skillet that can go in the oven, otherwise, sauté everything and place in a baking dish.

SPINACH

  • Heat about 3 T of evoo to your skillet and add two garlic cloves. Cook until the garlic has turned light golden in color. Add the chopped shallots and sauté until they get golden. Then add the spinach, salt and black pepper and cook until most of its water has evaporated. Set aside.

BROCCOLI RABE

  • Chop the broccoli rabe into small pieces, it will cook faster this way. Heat about 3 T of evoo to your skillet and add the other garlic clove. Cook until the garlic has turned light golden in color. Add the broccoli rabe and sauté until soft. You might have to add between ¼ and ½ cup of water. Finish with lemon zest. Set aside.
broccoli-mushr

CAULIFLOWER

  • Proceed exactly like with the broccoli rabe but finish with a sprinkle of powdered pepperoncino or chili flakes.

MUSHROOMS

  • Slice the mushrooms and heat 1T butter and 2T of evoo on the same skillet. Add the mushrooms, season with salt and pepper and cook until they begin to brown. They will first release all their water and then they’ll begin to sear. Once you see they are golden brown, deglaze with the white wine and wait until it has completely evaporated. Once the pan is dry again, turn the heat off and incorporate the chopped parsley. Set aside.

ARTICHOKE HEARTS

  • Add the artichoke hearts to the same skillet previously heated to medium heat but with no oil to prevent splashing, season with salt and pepper. They will first defrost, then release all their water and only when you see that the pan starts to get dry, then add 2T of evoo. Sauté for about 3-4 minutes
  • Heat your oven to 385ºF
  • Choose weather you will use the same skillet used to cook all the ingredients or if you will be placing them on a baking dish. Know that you can obviously precook everything the day or even a few days before and them put it together right before you want to eat it.
  • Separate each veggie on a side of the pan or dish and let them collide in the middle.
  • Crack the eggs in the middle with a small separation between them. Season them with a little salt and pepper.
  • Bake for 12-15 minutes. Do not over bake. The white should just be set but the yolk should still be runny.
  • Take out of the oven and serve immediately. Be careful with guests touching the handle of the skillet…it will be very hot coming out of the oven!

Let it cool slightly and serve together with the ice cream of your choice. Enjoy and Happy Fourth of July!

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