Baked eggs over Swiss chard
Author: Erin Berdan
Recipe type: Breakfast
Serves: 2 servings
- 6 cups Swiss chard leaves, chopped
- 1 clove garlic, minced
- 2 Tbsp. Extra virgin olive oil
- 2 eggs (4 if you're really hungry)
- 2 Tbsp. half and half or cream
- Freshly grated Parmesan cheese
- Preheat oven to 400F.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and saute for about 30 seconds.
- Pile the greens into the pan and season to taste with salt and pepper. Cook the greens until wilted, about 3-4 minutes.
- Transfer to two small baking dishes and make a little well in the center of each.
- Crack and egg (or two) in each well. Drizzle one tablespoon of cream over each dish and sprinkle with some Parmesan cheese.
- Bake for about 8 minutes or until the egg whites are set and the yolks are deliciously runny. Serve immediately with a piece of crusty toast.
Recipe by white plate blank slate at https://whiteplateblankslate.com/baked-eggs-swiss-chard/
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