Baked Eggs with Amaranth and Porcini

• 10 ounces amaranth greens or spinach; washed and coarse stems discarded
• 2 tablespoons rendered bacon fat (or butter)
• 8 ounces porcini mushrooms; wiped clean and sliced 1/4-inch thick
• Salt
• 8 large eggs
• 1 cup heavy cream
• Pepper
• 8 teaspoons dukkah (see recipe)
• 8 tablespoons green-tomato chutney (recipe follows)

1. Bring a pot of lightly salted water to a boil.
2. Blanch amaranth greens for 2 minutes (if using spinach, blanch for about 30 seconds) and transfer to a plate to cool.
3. Drain, squeeze out water and set aside.
4. Melt the bacon fat (or butter) in a large saute pan over medium heat.
5. Add the mushrooms and season lightly with salt.
6. Saute, stirring occasionally, until mushrooms are tender.
7. Divide greens and porcini among 8 ramekins.
8. Crack eggs into ramekins.
9. Drizzle 2 tablespoons cream over each egg and season lightly with salt and pepper.
10. Place ramekins on a sheet pan set on the middle rack in the oven.
11. Bake until the whites are just set, about 15 minutes.
12. The eggs will continue to cook once you pull them out of the oven, so it is better to err on the side of undercooked.
13. Sprinkle each egg with a teaspoon of dukkah and top each with a tablespoon of chutney.
14. Serve immediately.

amaranth, bacon, porcini mushrooms, salt, eggs, heavy cream, pepper, greentomato

Taken from cooking.nytimes.com/recipes/1013727 (may not work)