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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