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LOCATION: Recipes >> Eggs Dairy >> Baked Eggs "Uove al Forno"

Print this Recipe    Baked Eggs "Uove al Forno"

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

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