It’s all under $150.. Farberware Professional Potato Ricer.

packages cream cheese.refrigerated eggnog.

Prepare the crust:.Lightly coat a 9-inch springform pan with cooking spray; set aside.Stir together gingersnap crumbs, pecans, melted butter, sugar, and salt in a medium bowl until evenly combined.

Press into bottom and 1 1/2 inches up sides of prepared springform pan.. Bake in preheated oven until light golden, 10 to 12 minutes.Transfer to a wire rack, and let cool completely, about 30 minutes.

Reduce oven temperature to 325°F..

Prepare the filling:.2 1/2 cups chicken stock or low-sodium broth.

4 ounces mustard greens, stemmed, leaves torn.Pour 1 tablespoon of water into 6 cups of a 12-cup muffin tin.

Crack an egg into each of the 6 water-filled cups and season with salt and pepper.Meanwhile, in a large skillet, heat the olive oil.