Baked Eggs with Swiss Chard and Green Olives

Baked Eggs with Swiss Chard and Green Olives
  • Prep Time
    25 mins
  • Cook Time
    10 mins
  • Serving
  • View

It’s easy to be sunny in the mornings when you’ve got breakfast like this to look forward to! But don’t limit yourself to just enjoying this in the morning—it makes a wonderful easy dinner, too. If you make our baked eggs, let us know how you like it!



    Step 1

    Heat oven to 425°F.

    Step 2

    In a medium-sized ovenproof skillet sauté the bacon over medium heat until just cooked. Transfer the bacon to a paper towel-lined plate. Drain off all but 1/2 tablespoon of the bacon grease.

    Step 3

    Add 1 tablespoon of olive oil to the pan. Add the onions, cooking until transparent, about 5 minutes. Add the garlic and swiss chard and continue cooking until the chard begins to wilt. Return the cooked bacon to the pan and add the castelvetrano olives. Remove from heat.

    Step 4

    Create small wells into the chard mixture where you want to place the eggs. Add each egg to pan the one at a time. As evenly as possibly pour the cream over the entire dish and place in preheated oven. Allow cooking for 8-10 minutes. Just until the white parts of the eggs are no longer transparent.

    Step 5

    In small skillet, melt the 1 tablespoon of butter. Add the panko and toss with butter, continue cooking over medium heat until the panko is toasted.

    Step 6

    Sprinkle the panko over the entire dish along with the feta, extra olives, flaky salt and fresh chives.

    Step 7

    Serve alongside some good bread.

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