Baked eggs 🍳 in a hot pan.
Directions: Heat oven to 475 degrees (convection is great but not necessary).
Pour generous drizzle of high-heat oil in cast iron pan (I used grape seed oil). Heat until sizzling.
Layer fresh garden veggies in base. I used yellow squash sliced in thirds and then sliced into 1/4” thick lengths and carrots sliced lengthwise with tops. Sprinkle with coarse Kosher salt and a few grinds of fresh black pepper. Bake for about 5-10 mins or until just tender with plenty of texture/crispness left.
Add several handfuls of thinly chopped kale and rainbow chard atop. Top with sliced cherry tomatoes. Drizzle with olive oil and another light sprinkle of coarse Kosher salt. Bake an additional 5-10 mins.
Open oven, use the back of a spoon or the side of an egg to create nests in the veggies. Crack eggs into each nest. Sprinkle with more salt and pepper (just a bit each time) and bake until eggs are cooked to your preference.
Serve with hot coffee, hot buttery corn tortillas, sauces, and cheese if desired. We served these alongside roasted peppers and cucumbers and a miso-sesame sauce.
Enjoy with a crowd, quietly overlooking a good book, or staring at your favorite hottie.