Sliced Eggs With Green Sauce Recipes

PEPPERY, CREAMY GREENS WITH EGGS

Steps:

• Using a fork, mix cream and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl or a 2-cup measuring glass until salt is dissolved, then stir in broth. Set aside.
• Heat 2 Tbsp. oil in a large skillet with a lid over medium. Add onion, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and stir in the salt well with a wooden spoon (this will help onion release it's moisture, making sure it cooks but doesn't brown). Cook, stirring often, until softened and translucent, about 5 minutes.
• Add 1 Tbsp. water to pan followed by half of greens, stirring well (you want to get some of the greens in direct contact with the bottom of the pan). Cook, stirring occasionally, until wilted, about 3 minutes. Mix in remaining greens and cook, stirring occasionally, until wilted, about 3 minutes.
• Reduce heat to low and pour half of reserved cream mixture over greens mixture. Using wooden spoon, make 4 wells in greens mixture, spacing evenly apart. Crack an egg into each well and pour remaining cream mix over eggs. Cover pan with lid and increase heat to medium-low. Cook until eggs whites are almost entirely opaque but yolks are still runny, about 5 minutes. Remove pan from heat and let sit, still covered, until whites are completely cooked, about 2 minutes. (If the bottoms of the eggs seem to be cooking faster than the tops, just turn off the heat, keep the lid on, and cook the tops with the residual heat. If you want more firm egg yolks, just simmer or keep the lid on for a little longer.)
• Sprinkle with sea salt and pepper and drizzle generously with oil over the top. Serve with toast.

EGGS IN GREEN SAUCE (EIER IN GRUNER SOSSE)

Steps:

• Mix mayonnaise, sour cream, and lemon juice.
• Add salt, pepper, and dill.
• Mince one of the eggs very fine.
• Mix into the mayonnaise mixture.
• Blend the chives and parsley into the mayonnaise; mix well.
• Cut hard boiled eggs in half.
• Cover with herb mixture.

GREEN CHILE EGGS

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Spread the sweet potato in a thick layer. Cover with the meat substitute. Spoon 1/3 cup of the green chile sauce on top.
• Scatter the bell peppers and mushrooms into the pot. Add the cauliflower. Spread the rest of the chile sauce on top.
• In a medium bowl, whisk the eggs with the salt. Pour the mixture evenly over all.
• Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• nutrition information
• Calories: 442
• Protein: 39g
• Carbohydrates: 36g
• Fat: 16g
• Cholesterol: 639mg
• Sodium: 734mg
• Fiber: 9g