Recipe#3420

Title: Baked Eggs

From: tamale@primenet.com 
 Newsgroups: rec.food.cooking 
 Date: 5 Jan 1997 07:42:02 -0700 
 Message-ID: tamale-0501970644310001@ip001.lax.primenet.com 

Serving Size:  4
 3 tbsps olive oil   
 1 tsp garlic, minced
 1/8 tsp red pepper flakes 
 8 c mixed greens, chopped (mustard greens, chard, spinach, etc)  
 1/4 c water 
 1/4 lb coppa thinly sliced
 1/2 lb mozzarella cheese thinly sliced
 8 lg eggs  
 1/8 tsp kosher salt 
 freshly ground black pepper   
 Preheat the oven to 450 degrees.
 In a skillet large enough to hold all the greens, combine the olive
 oil, garlic, and red pepper flakes.  Cook over moderately high heat
 for about 45 seconds to flavvor the oil, but do not allow the garlic
 to brown.  Add the greens and the water and cook, stirring constantly,
 until the greens are wilted, 3 to 4 minutes.
 Transfer the greens to a shallow, 10-inch ovenproof gratin dish or
 casserole.  Arrange the coppa atop the greens in a circle around
 the outsdie of the gratin dish, leaving the center open for the
 eggs.  Lay the mozzarella slices on top of the coppa.  Carefully
 crack the eggs onto the greens in the center of the dish.  Some of
 the eggs may overlap the coppa and mozzarella.  Sprinkle the eggs
 with salt and pepper.  Bake 10 to 12 minutes, or until the white
 are set and the yolks are still runny.  Serve immediately in the
 gratin dish.
 Coppa is a spicy Italian salami made from whole pork shoulder rather
 than ground meat.  If you are unable to find it use soppresetta or
 Genoa salami.  Serve the eggs with slices of herbed focaccia or
 toasted peasant bread