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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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Controlled pour dispenser — drizzle olive oil without glugging
Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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preheat the oven to 350. pour 1 tablespoon of water into 6 cups of a 12-cup muffin tin. crack an egg into each of the 6 water-filled cups and season with salt and pepper. bake the eggs for 13 to 15 minutes, until the whites are just firm and the yolks are still runny. using a slotted spoon, immediately transfer the eggs to a plate. meanwhile, in a large skillet, heat the olive oil. add the shallots, garlic and chile and cook over moderate heat until softened, about 5 minutes. stir in the chickpeas and stock and bring to a boil. add the mustard greens and cook until just wilted, 3 minutes. season with salt and pepper. ladle into 6 bowls and top with the eggs.