Molly Gilbert, author of Sheet Pan Suppers, knows her way around a great holiday brunch. Find her recipe for Greens & Eggs & Ham here.
(What's so special about the recipes in Sheet Pan Suppers? They require nothing more than ingredients, a sheet pan, your oven, and Molly Gilbert’s inspired approach.)
Greens and Eggs and Ham (serves 4-6)
I will eat these, Sam I Am. They’re clever and healthy and perfect for hosting some friends for (a clever and healthy) brunch! We just nestle some eggs into a bed of baked kale, and top it all off with some salty feta cheese and meaty chunks of ham. It covers all our bases, especially when served with some simple toast and a big pitcher of fresh orange juice. With friends, on the weekend, in a house, with a mouse (but no mice, because gross), let’s enjoy these greens and eggs and ham.
- Olive oil cooking spray
- 1 boneless ham steak (7 ounces), cut into ½-inch cubes
- 4 to 5 cups packed chopped kale
- 1 tablespoon extra virgin olive oil
- Kosher salt
- 8 to 12 large eggs
- ½ cup crumbled feta cheese (about 2 ounces)
- Freshly ground black pepper
- Crusty bread, for serving
- Preheat the oven to 375 degrees with a rack in the center position. Line a sheet pan with aluminum foil and mist the foil with cooking spray.
- Spread out the ham on the prepared pan and bake, using a spatula to mix and turn the ham occasionally, until lightly browned, 10 to 12 minutes.
- Transfer the ham to a plate with a spatula or slotted spoon. Do not wipe up any grease from the bottom of the pan.
- Place the kale on the sheet pan, drizzle with the olive oil, sprinkle with 1/2 teaspoon salt, and toss to coat. Spread out the kale in an even layer. Bake for 5 minutes.
- Remove the pan from the oven but leave the oven on. Use a wooden spoon to make eight to twelve evenly spaced divots in the kale to accommodate the eggs. Crack an egg into each divot. Sprinkle the feta, the reserved ham cubes, and some salt and pepper on top.
- Return the pan to the oven. Bake the eggs until the whites are set but the yolks are still runny, 10 to 15 minutes.
- Enjoy greens and eggs and ham immediately, with some crusty bread to soak up the warm, runny yolks.
More about Sheet Pan Suppers:
It’s the one-pot meal reinvented, and what is sure to become every busy cook’s new favorite way of getting dinner on the table. It’s Sheet Pan Suppers—a breakthrough full-color cookbook with more than 120 recipes for complete meals, snacks, brunch, and even dessert, that require nothing more than a sheet pan, your oven, and Molly Gilbert’s inspired approach.
Maximum ease, minimal cleanup, and mouthwatering recipes. In other words, a revelation that will change the way we cook.