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.
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.
• 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 breadEquipment: You’ll need a skillet that can go in the oven, otherwise, sauté everything and place in a baking dish.
Let it cool slightly and serve together with the ice cream of your choice. Enjoy and Happy Fourth of July!