2 gigantic leeks, cleaned and sliced thinly
6 cloves of fresh garlic, sliced thinly
2 bunches of fresh scallions, sliced
2 chilies (I like Fresno, but jalapenos work too), minced
2 bags of frozen greens (collards, spinach, etc)
1 bunch of asparagus
2 cups of heavy cream (just do it. Don’t think about it.)
Salt & pepper
8-12 fresh eggs
¼ pound fresh feta cheese
Fresh parsley for garnish
Throw in the greens and cook out ALL of the water that froze into them. I mean it. These veggies should appear dry by the time you are done cooking them. There should be no steam coming up from them and no residual liquid in the pan. Extra water will, well, water down your final dish and who needs that?
At this point, you can either refrigerate the veggies until you are ready to bake your eggs, or, you can use a spoon to dig out small wells into them. There should be one well for every egg you intend to crack into it. Crack your eggs into the wells, crumble some feta cheese over the top, hit the whole thing with a bit more salt and pepper and a few drizzles of oil. Cover the pan with tin foil and throw it CAREFULLY into the oven for about 30 minutes, or until the eggs have cooked all the way through to your liking. Garnish with fresh parsley and enjoy!