Baked Eggs with Swiss Chard and Green Olives

Story by Natalie
Baked Eggs with Swiss Chard and Green Olives
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Amidst the flood of Holiday themed recipes we've been working on, I’m taking a short break to talk about something really important. Breakfast. It is, has been, and always will be my favorite meal of the day. That being said, I don’t like it cold, nor do I like sweet, and I’m definitely not looking for something to put me into a carb induced coma for the duration of the day. And while these preferences may limit my options somewhat, rest assured my favorite breakfast never disappoints.


No sickly sweet sugar crash or carb coma to follow, but all the flavor and heartiness that you've come to love about a breakfast done right.

Ladies and Gents, I give you the baked egg. A dish I esteem so highly I’ve written off entire food establishments for not having it on their menu. I’m crazy, I realize that, but there is very little that gives me all the feels like using a piece of crusty, buttery bread to scoop up egg yolks that have been baked in cream with seasonal produce and topped with a generous amount of flaky salt. (Hold tight while I wipe the drool off my own chin.) Sadly, it seems the Portland food scene hasn’t quite caught onto the delicious phenomenon that is the baked egg, so I’ve become a self-proclaimed expert on the dish right here in my own kitchen (gotta get it somewhere!).

Both Holly and myself have been wanting to share some variation of baked eggs for awhile now. Originally, we crafted a recipe featuring creamed tomatoes, but based on our current love affair with Castelvetrano olives we’ve since gone in a different direction. (We’ll share the tomato version  another time, don’t worry.) Think green, hearty chard sauteed in olive oil, aromatic garlic and onions, and the buttery flavor of bright green castelvetranos, now pour some cream into it all, add some beautiful, fresh eggs and slowly bake until everything comes together in one final act of rich and creamy goodness. Sprinkle some toasted panko and feta on top and your breakfast of champions is done. No sickly sweet sugar crash or carb coma to follow, but all the flavor and heartiness that you've come to love about a breakfast done right.

Baked Eggs with Swiss Chard and Green Olives

So this weekend, or tomorrow (or right now even if it’s 10pm) take a break from all that holiday cooking madness and MAKE. THESE. EGGS. Do it. And then eat them with a good piece of rustic bread and thank yourself for trying something new. And then thank us (tis’ the season) for introducing them to you. You're welcome.

Baked Eggs with Swiss Chard and Green Olives

Serves 2

Ingredients

4 strips thick cut bacon, cut into small pieces (optional)
1 tbsp olive oil
1/2 small yellow onion, diced
2 garlic cloves, minced
4 cups loosely packed swiss chard, stems removed and roughly chopped (about 1 bunch)
1/2 cup castelvetrano olives, sliced (plus more for garnish)
1/3 cup heavy cream
4 eggs
1 tbsp butter or olive oil
1/4 cup panko
1/4 cup crumbled feta
1/2 tsp flaky salt for finishing
1 tsp chives for garnishing
1 loaf of crusty bread for serving

Method

  1. Heat oven to 425°.
  2. In a medium sized ovenproof skillet saute the bacon over medium heat until just cooked. Transfer the bacon to a lined plate and drain off as much of the grease as possible. (Leave a little there for extra flavor).
  3. Heat 1 tbsp of olive oil in the pan and add the onions, cooking until transparent. 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.
  4. Create small wells into the chard mixture where you want to place the eggs. Add each egg to the one at a time. As evenly as possibly pour the cream over the entire dish and place in preheated oven. Allow to cook for 8-10 minutes. Just until whites are no longer transparent.
  5. In small skillet, melt the 1 tbsp of butter. Add the panko and coat with butter, continue cooking over medium heat until the panko is toasted.
  6. Sprinkle the panko over the entire dish along with the feta, extra olives, flaky salt and fresh chives.
  7. Serve alongside some good bread and enjoy!