Carrot Greens, Roasted Shallots, Eggs, and Capers

heat some olive oil in an oven proof pan and sear one shallot, cut

lengthwise, until golden. reduce heat and flip shallot over and gently

cook through. reserve shallot. add rinsed and picked carrot greens 

and flat leaf parsley leaves to the pan. turn greens frequently until

just cooked through. add a little more olive oil if necessary and

return the shallots to the pan. crack a few eggs over the greens and

drizzle a small amount of heavy cream over top. season with salt and

pepper and add a tsp of capers. move pan to a hot oven and bake 

until the egg yolks barely begin to set. eat right from the pan for breakfast.

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