Baked Eggs with Pumpkin and Greens Recipe

I love eggs just about any way you can make them. No problems with the taste or texture here, I could eat them at every meal. Over the years my tastes have evolved from scrambled and hard boiled only, to fried, and just recently to poached with rich, runny yolks.

I realized recently that one of the only ways I have yet to make eggs is baking them. It had to be easier than poaching, right?

I had some left over pumpkin puree from roasting a pie pumpkin last week, and my mom brought me some kale from their garden this past weekend. I mixed in a few other ingredients and made this the base for eggs.

No surprise – I now love baked eggs too!

Even if eggs aren’t your thing, this combination makes a great baked side dish. I used kale and bok choy, but any hearty green will work fine

 Baked Eggs with Pumpkin and Greens Recipe

1 tbsp olive oil
1 small onion, sliced
2 cloves garlic, minced
2 cups chopped kale
2 cups chopped bok choy (mostly greens)
1 cup pumpkin puree
1 cup ricotta cheese
1/2 tsp salt
1/4 tsp black pepper
4 eggs
1 tbsp panko bread crumbs (optional)

Preheat the oven to 375 F and lightly grease a small casserole dish with olive oil.

Heat the 1 tablespoon of olive oil in a skillet over medium-high and add the onion and garlic. Cook for 2 minutes, or just until the onions begin to soften. Add the greens and cook only 60-90 seconds, just until the greens begin to wilt. Remove the skillet from the heat.

Stir in the pumpkin, ricotta cheese, salt and pepper. Transfer the mixture to the casserole dish.

Make four small indentations in the pumpkin mixture. One at a time, crack the eggs into the wells you created. Sprinkle the top evenly with the bread crumbs.

Bake for about 20 minutes, or until the whites are set, but the yolks are soft. Less if you like runny yolks, more if you like your eggs firm. Remove from the oven and serve warm. Makes 4 servings.