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We all have a different preference, runny, easy, over-hard, but placing eggs on top of wilted greens will give an incredible nutritional boost to your morning making it brighter and shinier.
Indian spiced greens are simmered with goodness to create a thick luscious sauce that can be accompanied simply with rice or your favorite protein: chicken, shrimp, tofu, or chunks of paneer. This is one of my favorite ways to use up the dark leafy greens that often arrive out of my garden in abundance such as spinach, kale, collards, chard, tat soi, turnip or beet greens or more. Any combination of those greens work as well. Adjust the heat by adding more or less of the jalapeno and chili powder depending on your taste.
Golden threads of saffron gently enhance this easy to pop in the oven dish of baked rice. Onions, celery and carrots give a veggie boost, while cinnamon and cardamom add extra allure. Meanwhile the pistachios & apricots are all about the pizzaz. Feel free to substitute chopped almonds or golden raisins instead. Also, skip the butter to make this vegan.
This almost mayo sauce is often based with crumbled white french bread, but ground almonds can work instead to thicken the sauce. Just use half of the amount of called for. This is best paired with the Bouillabaisse including using a bit of the broth from the recipe, but this would also be lovely to top on fish by itself.
Butter is browned and scented with sage to become the base flavor to these individual egg bakes. The original recipe serves only one, but multiply it to serve the exact number in your crowd.
