My college roommate introduced me to a dish called Toad in the Hole- a fried egg in a hole torn in a slice of bread. I don’t know how I grew to adulthood without knowing about this concept- combining eggs and toast in a happy little unit.
It has taken me another 20 years to find out about cooking an egg on a bed of sauteed greens- the same homeliness of the egg, with the virtuous feeling of eating a pile of spinach. I have been calling it Toad in the Grass, which I realize is a horrible name, but I have seen it elsewhere as “baked eggs” which seems like an even more horrible name.
This batch is made with spinach and beet greens from my garden (the beets were supposed to be micro greens, but I kind of forgot, and now they’re macro).
Saute the greens in olive oil and the water left on the leaves from washing them.
When the greens have reduced by about half, crack an egg or two on top. Cover and let cook until the eggs are mostly done. Then turn on the broiler and cook the gooey stuff on top. I added parmesan cheese this time, but I don’t always.
I also had 2 slices of pre-cooked bacon (you should cook bacon in the oven- it works really well) that I threw on top. Sooooo yummy.