Buzz
Photo: Greg Dupree, Prop Stylist: Chelsea Zimmer, Food Stylist: Claire SpollenThis skillet-baked eggs recipe proves you can enjoy a balanced meal packed with protein, leafy greens, and savory mushrooms. Start by browning a generous amount of mushrooms to develop deep flavor, then add aromatic shallots and thyme. Lacinato kale and creamy cannellini beans are stirred into a rich sauce flavored with Dijon mustard and a hint of nutmeg. The result is a comforting, crowd-pleasing dish that serves six. A final sprinkle of Parmesan adds a layer of umami, enhancing the dish’s savory depth.
To achieve perfectly browned mushrooms, patience is essential. Allow them to release their moisture and develop a golden-brown color without stirring too frequently. This step is crucial for building flavor.
Ingredients
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4 Tbsp. extra-virgin olive oil, divided
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1 lb. mixed mushrooms (such as cremini, shiitake, and oyster), sliced
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1/4 cup finely chopped shallot (from 1 shallot)
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1 tsp. dried thyme
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1/2 tsp. freshly ground black pepper, plus more for garnish
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1 1/4 tsp. kosher salt, divided
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4 cups chopped lacinato kale (from 1 bunch)
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2 Tbsp. all-purpose flour
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1 1/2 cups whole milk
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2 15-oz. cans cannellini beans, drained and rinsed
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1 tsp. Dijon mustard
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6 large eggs
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3 Tbsp. grated Parmesan cheese
Directions
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Preheat the oven to 375°F. In a large, deep skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook until the bottoms are browned, about 5 to 7 minutes. Stir and continue cooking until all sides are browned, approximately 4 to 5 minutes.
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Reduce the heat to medium. Add the remaining 1 tablespoon of oil, shallot, thyme, pepper, and 3/4 teaspoon of salt to the skillet. Cook, stirring, until the shallot softens, about 1 to 2 minutes. Stir in the kale and cook until wilted, roughly 2 minutes. Add the flour, stirring until evenly coated. Pour in the milk, stirring and scraping the skillet's bottom to combine. Add the beans, mustard, and 1/4 teaspoon of salt; bring to a simmer.
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Remove the skillet from the heat. Create 6 wells in the mixture and crack an egg into each. Sprinkle with the remaining 1/4 teaspoon of salt. Transfer the skillet to the oven and bake until the egg whites are set and the yolks reach your desired doneness, about 10 to 15 minutes. Finish with a sprinkle of cheese and pepper.
Make-Ahead: Store covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave until warm.
Nutrition Facts (per serving)
| 390 | Calories |
| 17g | Fat |
| 39g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 390 | |
| % Daily Value * | |
| Total Fat 17g | 22% |
| Saturated Fat 4g | 22% |
| Cholesterol 194mg | 65% |
| Sodium 746mg | 32% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 9g | 31% |
| Total Sugars 7g | |
| Protein 22g | 45% |
| Vitamin C 36mg | 40% |
| Calcium 290mg | 22% |
| Iron 6mg | 34% |
| Potassium 1264mg | 27% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
