The Food Gatherer's Note: This is a fantastic brunch or light lunch dish from the brilliant Nigel Slater. I stumbled upon it when I had some left over taleggio and by chance a surplus of greens from my Enfield veg bag.
Photo Jonathan Lovekin for the Observer
TALEGGIO AND GREENS BAKED EGGS
Put a pan of water on to boil. Set the oven at 200C/gas mark 6. Wash and lightly shred 125g of mixed greens, such as kale and cavolo nero. Add the greens to the boiling water, leave for a minute, then immediately remove and refresh in a colander under cold, running water. Gently squeeze most of the water out of the greens and set aside.
Beat six eggs in a large mixing bowl, then add the shredded greens and season generously with salt and pepper.
Warm 2 tbsp of olive oil in a nonstick 22cm pan, then, as bubbles start to appear, pour in the egg and greens mixture.
Leave to cook over a moderate heat for two minutes. Tear or slice 150g of taleggio, or another soft, easily melting cheese, and place the pieces on the surface of the eggs and greens. Scatter over three tablespoons of chopped pumpkin seeds then bake in the preheated oven for 12 minutes until the eggs are lightly set and the cheese oozing. Serves 2.