When I was in third grade, my school spoke with my parents, and made the decision to take me out of class for an hour everyday, to go to speech therapy.

I thought I was perfectly fine and saw absolutely no reason for this injustice, but it seems I had a rather strong lisp.

And at the time, I would have rather kept the lisp, because I HATED getting pulled out of class.

I was lucky – I have no recollection of my classmates making fun of me for either the lisp or having to go to speech therapy, but you know how it is for kids – you don’t want anything that would make you seem different from the other kids.

Since then, I had almost completely forgotten I used to have a lisp… UNTIL NOW.

On my YouTube videos, I’m mostly using a lavalier mic – which doesn’t really pick up my lisp very much. But when I use the really nice mic – which is what I use for the voiceovers on these videos… can you hear it? There’s juuuust the slightest bit of a lisp.

I have made this SO many times – it’s one of those dishes that is super tasty, but also healthy! Look at all those greens!

It does tend to be SUPER rich and fairly heavy, though, so I will often sub out some or all of the heavy cream for milk, and cut down or omit the croutons altogether.

Personally I am not a fan of baked egg dishes, especially when I’m NOT cooking for a crowd, because not only is it practically impossible to keep the yolks runny by the time the whites cook through, but if you’re not eating the entire dish in one sitting (and this is usually about 3 days worth of breakfasts for the two of us) then when you reheat the eggs you just get chalky hard-boiled blah. So I’d far rather do a little extra work and fry up fresh eggs every time we eat it.

Greens, Eggs, and ham

slightly adapted from Bon Appetit

Ingredients

• 8 oz country-style bread, torn into 1 1/2″ 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 1 1/2″-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
• 1/2 cup coarsely chopped dill
• 2 oz finely grated Parmesan (about 1/2 cup), plus more for serving
• fried eggs, to serve

Cooking Directions

1. Place a rack in middle of oven; preheat to 400°F. Toss bread and oil in a 13×9″ baking dish; season with salt. Bake until golden brown and crisp, 18–22 minutes. Let cool. Reduce oven temperature to 325°.
2. Meanwhile, bring a large pot of heavily salted water to a boil. Remove tough ribs and stems from greens; discard. Add leaves to pot by the handful, pushing down with a spoon to submerge before adding more. Cook until all greens are just wilted, 1–2 minutes (it’s okay if the water does not come back to a boil). Drain in a colander, then rinse under cold running water until cool, about 30 seconds. Squeeze out as much water as possible with your hands. Transfer greens to a cutting board and coarsely chop.
3. Set pot over medium heat and cook bacon, stirring often, until golden brown and crisp, 10–12 minutes. Add scallions, garlic, and chiles and cook, stirring often, until scallions and garlic are softened but not browned, about 3 minutes. Add greens and 1 tsp salt and stir to coat. Remove from heat and mix in cream, dill, and 2 oz Parmesan.
4. Spoon greens mixture evenly over croutons, allowing some croutons to peek through. Drizzle any sauce left in pot over.
5. Bake casserole, rotating baking dish halfway through, 25–30 minutes. Let cool 5–10 minutes. Sprinkle with more Parmesan and top with fried eggs to serve.

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