Eggs Baked on a Flat of Braised Greens, Shallots and Croutons

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Eggs Baked on a Flat of Braised Greens, Shallots and Croutons
Serves 2
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Ingredients
  1. 2 tablespoons butter, divided
  2. 2 slices gnarly bread, cut into cubes the size of Yahtzee dice
  3. 1 tablespoon good extra virgin olive oil
  4. 1/3 cup finely minced shallot or leek
  5. 1 pound spinach or other greens of choice, triple washed, drained and torn
  6. 1 tablespoon chopped fresh parsley
  7. 2 teaspoons chopped other fresh herb of your choice
  8. Sea salt and freshly ground pepper of your choice
  9. 1 medium tomato
  10. 3/4 cup good, robust red wine
  11. 4 eggs
Instructions
  1. Preheat oven to 400 degrees with a baking sheet in the middle of the oven. Butter two individual baking dishes if you have them, or one large shallow one, preferably glass or terra cotta.
  2. Quickly cook the bread cubes in one tablespoon butter in a small skillet over medium flame till crisp, but not hard, about seven minutes. Set aside
  3. Heat the remaining tablespoon butter and the olive oil in a large skillet over medium-high heat and sauté the shallots till soft, about five minutes. Add the greens and stir till wilted. Sprinkle with half the herbs, a bit of salt and pepper. Reduce heat and cover. Let braise about five minutes.
  4. Meanwhile, peel the tomato, if you are not a peely person, or leave it skin-on. Halve the tomato. Squeeze all the juice and seeds in a small bowl to use on a different day. Squeeze the meat of the tomato through your fingers several times, making a sticky paste into a small bowl for today.
  5. Uncover the skillet and raise the heat. Add the tomato rendering and wine. Scrape all the good bits off the bottom of the pan while it bubbles away. Leave a little of the reduced juices. Turn off heat.
  6. Layer the croutons on the bottom of the baking dishes, followed by the juicy veg. Gently break the eggs on top of the veg. Salt and pepper to taste.
  7. Place the two dishes on the baking sheet and bake for 15 minutes, till the eggs look good for your taste.. Remove from oven and sprinkle with remaining herbs. Serve in the dishes immediately.
Notes
  1. Any baked eggs want a quiet oven, so use conventional, rather than convection settings.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/