Name: Greens Eggs and Ham
Yield: 6 servings
Ingredients: 8 oz. country-style bread, torn into 1½" pieces; 2 Tbsp. extra-virgin olive oil; 1 tsp. kosher salt, plus more; 2 lb. greens (such as baby or mature spinach, kale, Swiss chard, and/or mustard greens); 12 oz. thick-cut bacon, cut crosswise into 1½"-thick pieces; 12 scallions, thinly sliced; 10 garlic cloves, thinly sliced; 2 red Fresno chiles or jalapeños, thinly sliced, or 1 tsp. crushed red pepper flakes; 2 cups heavy cream; ½ cup coarsely chopped dill; 2 oz. finely grated Parmesan (about ½ cup), plus more for serving; 6 large eggs; Freshly ground black pepper

Photo by Chelsie Craig, Food Styling by Kate Buckens

This weekend brunch project is a springtime party showstopper. And fear not, everything will fit in your 13x9" pan. Two pounds of greens is a lot of greens, but when blanched, they cook down substantially.

Recipe notes