simple baked eggs with parsnips, wilted greens, walnut pesto, and goat cheese
2 ½ oz fresh spinach
½ oz fresh basil
¼ oz fresh mint
2 ½ oz walnuts, toasted
1 ½ oz grated pecorino cheese
2 cloves garlic, chopped
1 cup extra virgin olive oil
½ lemon, juiced
2 medium parsnips, peeled
1 large shallot, thinly sliced
1 bunch swiss chard, stemmed and roughly chopped
2 large handfuls spinach
½ cup crumbled goat cheese
¼ cup toasted walnuts, chopped
watercress, torn mint, and torn basil
toasted bread (to serve on the side)
Combine the spinach, basil, mint, walnuts, pecorino cheese, and garlic in a food processor. Pulse until roughly chopped.
With the processor running, drizzle in the olive oil until incorporated. Blend in the lemon. Season with salt to taste.
Preheat the oven to 375°F. Slice the parsnips into ¼-inch slices. Heat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Add the parsnips and season with a pinch of salt. Let the parsnips cook in an even layer until caramelized on one side. Flip them over and continue to cook until tender.
Remove the parsnips from the skillet and add a little more olive oil. Add the shallots. Cook for a couple of minutes until softened. Add the swiss chard and spinach. Let the greens cook down until wilted. Season with a good pinch of salt.
Add the parsnips back to the skillet and toss with the greens. Spread everything out into an even layer and make 6-8 little “wells” for the eggs. Crack the eggs into the wells. Transfer the skillet to the oven and bake for 7-8 minutes, or until the egg whites are set and the yolks are still runny.
Spoon some of the pesto on top of the eggs and serve the rest on the side. Garnish the skillet with the goat cheese, walnuts, watercress, mint, and basil leaves. Drizzle olive oil over top. Serve with toasted bread on the side.