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Baked Eggs with Swiss Chard

Baked Eggs with Swiss Chard for a Cozy Brunch Delight

Baked Eggs with Swiss Chard is a delightful one-pan breakfast that transforms ordinary mornings into something special.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 slices Bacon Adds savory flavor and richness; substitute turkey bacon for a lighter option.
  • 1 small Onion (yellow) Provides sweetness and depth in flavor; use shallots as an alternative.
  • 4 cloves Garlic Enhances overall flavor; garlic powder is a good substitute if fresh isn't available.
  • 4 cups Swiss Chard (chopped) Offers a nutritional boost and vibrant color; kale or spinach can be used instead.
For the Eggs
  • 4 large Eggs The heart of the dish, providing protein; egg substitutes can be used for a lighter version.
  • ⅔ cup Heavy Cream Adds creaminess; half-and-half or a dairy-free cream works well for a lighter dish.
For the Crunch
  • 1 tbsp Unsalted Butter Used for toasting the panko; oil can be a suitable replacement.
  • ¼ cup Panko Breadcrumbs Provides a delightful crunchy topping; regular breadcrumbs can be substituted for similar results.
For the Toppings
  • ¼ cup Feta Cheese (crumbled) Offers saltiness and creaminess; goat cheese or omitting for a dairy-free version are great alternatives.
  • 2 tbsp Chives (minced) Adds a fresh burst of flavor; scallions or green onions can be used instead.
  • ¼ tsp Black Pepper (freshly cracked) Enhances flavors; adjust to taste or add cayenne for a bit of heat.
  • Flaky Salt Adds a finishing touch; sea salt makes a fine alternative.
For Serving
  • Crusty Bread Perfect for sopping up that creamy egg mixture—absolutely a must-have on the side!

Equipment

  • Ovenproof Skillet

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C) with a rack positioned in the center.
  2. Place a medium ovenproof skillet over medium heat and add the bacon. Sauté the bacon for about 5–7 minutes until crispy and golden.
  3. In the same skillet, add the chopped onion and sauté for about 5 minutes until translucent. Stir in the garlic and half of the Swiss chard; cook for an additional 3 minutes until wilted.
  4. Create four small wells in the chard mixture. Crack an egg into each well, ensuring yolks remain intact. Drizzle heavy cream evenly over the mixture.
  5. Transfer the skillet to the preheated oven and bake for 10–12 minutes until the whites are firm but yolks are slightly runny.
  6. Melt the unsalted butter in a small skillet and add the panko breadcrumbs. Toast them for about 2 minutes until golden brown.
  7. After baking, sprinkle the toasted panko over the eggs, add feta cheese, remaining olives, chives, black pepper, and flaky salt. Serve warm with crusty bread.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 16gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 380mgSodium: 800mgPotassium: 350mgFiber: 3gSugar: 1gVitamin A: 1500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Serve directly from the skillet for a rustic touch and don't forget crusty bread for dipping.

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