The verdict is in: You can have it all. In this skillet-baked eggs recipe, there’s protein, leafy greens, and umami-packed mushrooms. A generous amount of mushrooms brown in the skillet before aromatics like shallots and thyme step in. Then lacinato kale and cannellini beans get stirred into a creamy sauce enhanced with a touch of Dijon mustard and nutmeg. It’s a combination of flavors that feels familiar and cozy and will feed a crowd, six mouths to be exact. Don’t skip the dusting of Parmesan on top—it adds another touch of umami that rounds out the savoriness of the dish.
Patience is key when browning mushrooms. First, they need to release some moisture before picking up that golden brown color that leads to flavor. Let the mushrooms cook undisturbed and avoid stirring too soon or too often.
Ingredients
- 4 Tbsp. extra-virgin olive oil, divided
- 1 lb. mixed mushrooms (such as cremini, shiitake, and oyster), sliced
- 1/4 cup finely chopped shallot (from 1 shallot)
- 1 tsp. dried thyme
- 1/2 tsp. freshly ground black pepper, plus more for garnish
- 1 1/4 tsp. kosher salt, divided
- 4 cups chopped lacinato kale (from 1 bunch)
- 2 Tbsp. all-purpose flour
- 1 1/2 cups whole milk
- 2 15-oz. cans cannellini beans, drained and rinsed
- 1 tsp. Dijon mustard
- 6 large eggs
- 3 Tbsp. grated Parmesan cheese
Directions
- Preheat oven to 375°F. Heat 3 tablespoons oil in a large, deep skillet over medium-high. Add mushrooms; cook until browned on bottom, 5 to 7 minutes. Stir; cook, stirring occasionally, until browned all over, 4 to 5 minutes.
- Reduce heat to medium. Add remaining 1 tablespoon oil, shallot, thyme, pepper, and 3/4 teaspoon salt to skillet; cook, stirring, until softened, 1 to 2 minutes. Stir in kale; cook, stirring often, until wilted, about 2 minutes. Add flour and stir until evenly coated. Add milk, stirring and scraping bottom of skillet, until combined. Add beans, mustard, and 1/4 teaspoon salt; bring to a simmer.
- Remove skillet from heat. Form 6 wells in mixture. Crack 1 egg into each well; sprinkle with remaining 1/4 teaspoon salt. Transfer skillet to oven and bake until egg whites are fully set and yolks are set to desired doneness, 10 to 15 minutes. Sprinkle with cheese and pepper.
