Baked Cheesy Eggs

Serves 4-6

1 large bunch of kale chopped (stems removed)
1 large bunch of swiss chard chopped (stems removed)
5 oz. baby spinach
3 tbsp. unsalted butter
8 oz. mushrooms
2 leeks, sliced
3 cloves of garlic, minced
2 tbsp. all-purpose flour
1 cup of half and half
1/2 cup of milk
3/4 cup grated Gruyere cheese or Mozzarella
4-6 eggs
pinch of red chili flakes


  1. Preheat oven to 375°F
  2. Boil kale, swiss chard and spinach until soft, and drain well
  3. In a large skillet melt butter, add mushrooms until cooked, then transfer to plate
  4. In the same skillet add more butter, melt and add leeks, stirring often. Stir in garlic
  5. Sprinkle flour over leeks and cook, about 1 minute. Stir in half and half and milk
  6. Stir in reserved mushrooms and greens. Season with salt and pepper
  7. Sprinkle cheese on top of greens
  8. Using a spoon, make egg sized indentations in greens, one for each egg. Crack and egg into each well
  9. Bake until egg whites are just set and yolks are still runny, 10 to 20 minutes
  10. Remove from oven and sprinkle a pinch of red chili flakes over each egg and serve with our Lightly Bubbled wines