*This recipe for Creamed Swiss Chard & Eggs is brought to you in partnership with Frieling USA. All words and opinions are my own.
Baked eggs are a major thing in my home. Especially for my children.
For some of you, that morning cereal is routine. The clinking sounds of little crunchy morsels hitting an empty bowl, the swoosh of the milk as it’s poured in, bubbling up around the cereal. Here it’s the splash of cream, covering the base of a little ramekin, the cracking of eggs, the grinding of coarse salt.
These aren’t sounds of my making, surpisingly. My children skillfully prepare their own eggs, quickly before school, keeping the dish simple, or sometimes leisurely, slicing up ribbons of fresh basil or crumbling bacon over the top.
I guess when baked eggs are your go-to easy but still gourmet breakfast dish, little ones are bound to pick up on something.
When I make baked eggs for a large group of people, I always do it in a large pan. This WOLL Diamond Lite Pro 12.5” Fry Pan has made making baked eggs on a large scale a breeze. These eggs are started on the stove top, where the chard is sautéed in olive oil, along with onion, garlic, and chili flakes.
Heavy cream is poured in, the heat is reduced, and then it all simmers down into a flavorful, creamy sauce.
Eggs are cracked straight into the cream and then the pan goes into the oven to finish cooking the eggs. This method allows for a more even distribution of heat to finish cooking the eggs so that you aren’t left with runny whites on the top. Having a pan that is fully heat resistant and can go from stove top to oven is necessary. I’ve been using my WOLL pan for a few months now and love how heavy duty it is, while still being light enough to move around and do whatever I need it to do.
The diamond reinforced nonstick coating is another swoon-worthy feature. Nothing sticks, and cleanup is a breeze. Nothing is better than a one pan meal that practically cleans itself 😉
You can use swiss chard for this dish, or beet greens, mustard greens, anything along those lines. I like to use rainbow chard because the colors are just so lovely.
If you have as many chickens as we do, large scale baked eggs are a really great way to use that plethora of eggs you likely have. The final bake time on this dish will vary, depending on how you like your eggs. I leave them in the oven for about 5 minutes as I like the whites to be just set and the yolks completely runny. You’ll want to cook them for longer than this if you like yours a bit more done.
Don’t forget to finish it with a bit more salt and pepper to taste! Also, sprinkling a bit of chili flakes over the finished dish as well as a good drizzle of high quality olive oil is a must and will pull it all together and make it look so pretty!
Creamed Swiss Chard & Eggs
*Serve dish with a loaf of crusty bread.
Serves: Serves 4-8
- 2 tablespoons Olive Oil
- 2 bunches (about 12 stalks) Swiss Chard, sliced into ribbons
- 1 small Red Onion, thinly sliced into rounds
- 3 Garlic Cloves, thinly sliced
- ½ teaspoon Sea Salt
- ¼ teaspoon Freshly Ground Black Pepper
- ¼ teaspoon Chili Flakes
- 2 cups Heavy Cream
- 8 large Eggs
- Preheat the oven 375 degrees f. Add olive oil to a 12" frying pan and place over medium/high heat. Add the sliced swiss chard and onion and saute for 2-3 minutes, or until chard is wilted. Add the garlic, salt, pepper, and chili flakes and saute for 1 minute.
- Add the cream to the pan and bring to a boil. Reduce the heat to medium and let simmer for 4-5 minutes, or until cream has thickened slightly.
- Crack the eggs, one at a time, directly into the creamed chard.
- Carefully place in the center rack of the preheated oven and bake for 5-7 minutes, or until the eggs are cooked to your preference.
- Remove from oven and finish with sea salt, black pepper, chili flakes, and a drizzle of olive oil.
- Serve immediately along with a good crusty bread.
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