Best 5 Baked Eggs With Beans And Greens Recipes

BAKED EGGS AND GREEN BEANS

Steps:

• Adjust the cooking rack to the bottom position and preheat the toaster oven to 425°F.
• While the toaster oven preheats trim the ends of the green beans. Combine the beans and oil on a baking sheet and season with salt and pepper.
• On the same baking sheet add two lightly oiled 3-ounce ramekins. Add 1 tablespoon half and half and 2 teaspoons cheese to each ramekin. Crack an egg into each ramekin and season with salt and pepper.
• Place pan in the toaster oven and cook for 6 minutes.
• After 6 minutes, carefully remove the pan and stir the beans. Place bread slices on the edge of the pan and return to the toaster oven.
• Continue cooking until the whites of the eggs are set and the beans are a little wrinkled but still crisp-tender, about 6 to 7 minutes more.
• Top eggs with fresh herbs and serve warm.

BAKED EGGS AND BEANS ON TOAST

Steps:

• Preheat the oven to 375 degrees F. Heat 1 1/2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, 1/2 cup water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.
• Make eight indentations in the bean mixture and crack an egg into each. Sprinkle with salt and pepper and transfer to the oven. Bake until the egg whites are set, 10 to 14 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side. Toss the tomatoes, parsley, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.

EGG AND BAKED BEANS

Steps:

• Pre-heat the oven to 400°F.
• Divide baked beans between 3 small ovenproof dishes.
• Add Louisana hot sauce (about 1 - 1½ tbsp) into each dish. Stir to combine.
• Add cheddar cheese, then crack an egg into the center of each dish. Finish with more cheese.
• Cook in the oven for about 15 minutes or longer or until eggs are set or cooked to your liking.
• Remove from the oven, serve with fresh chives and bread (optional).

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.

SAUCY BEAN BAKED EGGS

Steps:

• Tip the tomatoes and bean salad into an ovenproof frying pan or shallow flameproof casserole dish. Simmer for 10 mins, or until reduced. Stir in the spinach and cook for 5 mins more until wilted.
• Heat the grill to medium. Make four indentations in the mixture using the back of a spoon, then crack one egg in each. Nestle the ham in the mixture, then grill for 4-5 mins, or until the whites are set and the yolks runny. Serve with rye bread, if you like.