Baked Eggs with Spinach and Swiss Chard

posted on May 9, 2013 by Laura 4 Comments

Baked Eggs with Spinach and Swiss Chard | Fork Knife Swoon

When planning for a breakfast or brunch crowd, individual dishes of baked eggs are one of our favorite ways to create a delicious morning meal, and also leave time to spend with family or guests. The hands-on cooking is minimal and the basic nature of the recipe allows for versatility in ingredients (this is one of our favorite ways to clean out the fridge!).

We’ve been rocking lots of Spring greens lately in the Swoon Kitchen, and this recipe is no exception. We combine bright, fresh spinach and Swiss chard leaves with eggs, a splash of cream and a dusting of Parmesan for a simple, yet lovely Spring breakfast.


Baked Eggs with Spinach and Swiss Chard
 
Prep time
Cook time
Total time
 
Recipe by:
Recipe type: Breakfast, Brunch
Yield: 2 Servings
Ingredients
  • 1 tbsp olive oil
  • 1 tsp fresh garlic, finely minced
  • 2 cups packed fresh spinach leaves, roughly-chopped into bit-sized pieces
  • 2 cups packed fresh Swiss chard leaves, removed from stem and roughly-chopped into bit-sized pieces
  • 4 large eggs
  • 1-1/2 tbsp half-and-half or heavy cream
  • 1 tbsp Parmesan cheese, finely grated
  • kosher salt and freshly-ground black pepper, to taste
Instructions
  1. Preheat the oven to 400 degrees. Carefully break the eggs into small bowls so that the yolks stay intact. Set aside.
  2. In a large skillet, heat the olive oil over medium-high heat until it begins to shimmer. Add the garlic and cook for a minute or two, until just beginning to brown. Add the spinach and the Swiss chard to the skillet, and cook, stirring occasionally until the greens begin to wilt and cook down but are still bright green, about 2-3 minutes.
  3. Remove the greens from the heat and divide into 2 oven-safe ramekins or small, shallow baking dishes. Top each with two eggs. Drizzle each dish with the cream, then top with a sprinkling of Parmesan and a pinch of salt and pepper.
  4. Bake for 10-15 minutes until the cream begins to bubble and the eggs are cooked to your desired doneness. Serve immediately.

 

4 Comments

  • Reply Central Texas Local Box: Mango Madness! |Greenling|Austin| San Antonio May 28, 2014 at 11:21 pm

    […] spinach, but it is super nutritious and should work well with this weeks’ Swiss chard in a Baked Eggs with Spinach and Swiss Chard […]

  • Reply From Farm to Table « March 8, 2014 at 12:31 pm

    […] this is what I made; Baked Eggs with Spinach and Swiss Chard. Yum! In actuality I made a few substitutions. My husband is not a fan of cheese and I love to add […]

  • Reply Rene Little May 19, 2013 at 11:51 am

    It would be nice if you had a recipe box feature so users could save recipes.

    • Reply Laura May 19, 2013 at 12:16 pm

      Hi, Rene! Thanks for the suggestion. That’s actually something we’re working on implementing in the very near future. It’s just a matter of getting the coding and little kinks worked out, but it should be added soon.

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