breakfast · Best in spring
Spring Greens & Herb Egg Cups
Individual baked eggs nestled into cups of sautéed spring greens — spinach, chard, or whatever early leaves are coming in. Light, green, and completely different from the heavy winter breakfasts you're ready to leave behind.
Ingredients
🌱 From Your Homestead
- eggs (4)
- spring greens (4 cups — spinach, chard, or mixed)
- fresh herbs (dill, chives, or parsley)
- garlic (2 cloves)
🛒 From the Store
- olive oil
- cream or whole milk (1 tbsp per cup)
- parmesan or feta (for topping)
- salt
- pepper
- nutmeg (pinch)
- ramekins or muffin tin
How to Make It
- Gather your ingredients: eggs (4), spring greens (4 cups — spinach, chard, or mixed), fresh herbs (dill, chives, or parsley), garlic (2 cloves), olive oil, and the rest.
- Prep your homestead ingredients — wash, chop, and measure: eggs (4), spring greens (4 cups — spinach, chard, or mixed), fresh herbs (dill, chives, or parsley).
- Wilt the greens first and squeeze out excess water before pressing them into the ramekins — wet greens make the eggs steam instead of bake, and you end up with a watery puddle instead of a clean, set egg on a bed of greens.
- Cook for approximately 25 min. Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
More eggs from your flock?
Egg Production Guide →
Feed schedules, lighting, and seasonal management to maximize your hens' production year-round.
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