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Baked Eggs with Swiss Chard and Green Olives

baked eggs with swiss chard and green olives in a skillet topped with toasted panko served with crusty bread
  • Serves:  3
  • Prep Time:  25 min
  • Cook Time:  10 min

Ingredients

  • 4 slices thick-cut bacon, chopped
  • ½ small yellow onion, diced
  • 4 garlic cloves, minced
  • 4 cups chopped Swiss chard leaves
  • ½ cup pitted Castelvetrao olives, halved
  • 4 large eggs
  • ⅔ cup heavy cream
  • 1 tablespoon unsalted butter
  • ¼ cup panko breadcrumbs
  • ¼ cup crumbled feta cheese
  • 2 tablespoons minced fresh chives
  • ¼ teaspoon freshly cracked black pepper
  • Flaky salt
  • Crusty bread, for serving

Method

  1. Preheat the oven to 425°F with a rack in the center position.
  2. Place the bacon in a medium ovenproof skillet. Set the skillet over medium heat and cook, stirring occasionally, until the bacon crisps and the fat is rendered, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving the fat in the pan.
  3. Add the onion to the bacon fat and cook, using a wooden spoon to scrape any browned bits from the bottom, until softened and translucent, about 5 minutes. Add the garlic and half of the chard and cook, stirring occasionally, until the chard is wilted, then add the remaining chard to wilt, about 2 minutes total. Return the crispy bacon to the pan and add half the olives. Remove the skillet from the heat.
  4. Using a spoon, create four wells in the chard mixture. Crack one egg into each well, one at a time. Pour the cream over the entire dish. Bake until the egg whites are no longer transparent, 10 to 12 minutes.
  5. Meanwhile, melt the butter in a small skillet over medium heat. Add the panko and cook, stirring to coat, until toasted, about 2 minutes.
  6. Sprinkle the toasted panko all over the baked eggs. Add the feta, the remaining olives, the chives, pepper, and flaky salt. Serve with crusty bread alongside.