Baked Eggs With Creamy Greens Mushrooms and Cheese Recipe

Ingredients

• Kosher salt
• 1 large bunch lacinato kale, tough stems removed, leaves roughly chopped (about 6 ounces; 180g after stemming)
• 1 large bunch Swiss chard, tough stems removed, leaves roughly chopped (about 7 ounces; 200g after stemming)
• 5 ounces (140g) baby spinach
• 3 tablespoons (45g) unsalted butter, divided
• 8 ounces (225g) button or cremini mushrooms, stems trimmed and caps sliced
• Freshly ground black pepper
• 2 leeks, white and light green parts only, washed well and thinly sliced (about 9 ounces; 250g total)
• 3 medium cloves garlic, 2 minced or grated and 1 left whole for toast, divided
• 2 tablespoons (45g) all-purpose flour
• 1 cup (235ml) half and half
• 1/2 cup (120ml) milk
• 3 tablespoons (45ml) dry white wine
• 1/8 teaspoon freshly grated nutmeg
• 2 teaspoons (10ml) Dijon mustard
• 3/4 cup grated Gruyère cheese (2 1/2 ounces; 75g)
• 4 to 6 large eggs
• Pinch of red chili flakes, for garnish
• 4 to 6 slices toasted and buttered bread, such as from a baguette

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