Baked Eggs with Creamy Greens, Mushrooms, and Cheese

seriouseats.com

Lark

Kosher salt

1 large bunch lacinato kale, tough stems removed, leaves roughly chopped (about 6 ounces; 180 g after stemming)

1 large bunch Swiss chard, tough stems removed, leaves roughly chopped (about 7 ounces; 200 g 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

½ cup (120ml) milk

3 tablespoons (45ml) dry white wine

⅛ teaspoon freshly grated nutmeg

2 teaspoons (10ml) Dijon mustard

¾ cup grated Gruyère cheese (2 ½ ounces; 75 g)

4 to 6 large eggs

Pinch of red chile flakes, for garnish

4 to 6 slices toasted and buttered bread, such as from a baguette

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