ニューヨーク・タイムズのインスタグラム(nytimes) - 2月21日 02時32分

Here’s a super forgiving and easily adaptable #recipe. Introducing baked #eggs with beans and greens by @coluhenry for @nytcooking. Consider this a heartier version of the classic #Italian dish “eggs in purgatory,” which works well for #breakfast, lunch or dinner. If you’d rather keep this a vegetarian meal, skip the sausage. No chickpeas? No problem. Any white bean will work well in its place. Same with the greens. Use what you have (anything that wilts works). Sprinkling the dish with grated #cheese before serving is not required, but it sure does taste good. Serve with thick slices of toasted sesame bread slathered with plenty of softened butter. Visit the link in our profile to get the recipe. @linda.xiao shot this photo of the baked eggs recipe and @monicapierini styled the dish. #?

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