March 31, 2012

Spinach and Kale Rabe Baked Eggs

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.  

Recipe: Spinach and Kale Rabe Baked Eggs

This recipe features local produce from 9 Bean Rows and locally produced products from Leelanau Cheese.



Farm fresh local spinach
Farm fresh local kale rabe
Farm fresh local baby red russian kale
Farm fresh local potatoes
Farm fresh local chives
Farm fresh local eggs
Farm fresh local shallot
Local raclette cheese
Homemade green onion infused olive oil (recipe link)


Preheat over to 325. Peel and slice one shallot and add to a warm large metal saute pan with one tablespoon oil. Cube one cup potatoes and add to pan, stir with a little sea salt. 

Remove stems from three cups spinach and tear into bit size pieces. Remove two cups kale rabe from stems and remove one cup kale from stems. Mince one quarter cup chives and one tablespoon chives. Add spinach, kale rabe, kale and one quarter cup chives to pan and stir well to coat with oil. 

Remove saute pan from heat and make four indentations in greens and gently break an egg into each indentation. Place pan into oven and bake for fifteen minutes or until egg whites are set. Remove from oven to cool for a few minutes and top with a few tablespoons of shredded raclette cheese and one tablespoon minced chives.