Swiss Chard Egg Bake

Preheat oven to 375F 190C. Bake for 20-25 minutes until the eggs.

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Make 4 indentations in the mixture and crack an egg into each one gently pushing the yolks down with the back of a spoon so theyre covered by white.

Swiss chard egg bake. Bake in the preheated oven for 15 minutes or so until the whites are set and the yolks to your preference. The three cheeses make for a tasty and protein packed light lunch or supper dish. Bake the casserole until the.

Serve with seasonal greens or a salad. Make a well in the centre and crack in one or two eggs. Crack 1 egg into each divot.

A delightful twist on the usual pasta bake this savoury cake is baked in a cake tin with fresh chard and free-range eggs. Working in batches if necessary add kale chard and spinach to pot and cook for 1 minute. Stir in the castelvetrano olives and cooked bacon pieces if youre.

Bring a large pot of salted water to a boil. Dust with a bit of sea salt and freshly ground black pepper and a sprinkle of the reserved herbs. Sauté the onions then then garlic and chard until everything is fragrant and the chard is wilty.

Heat the oven to 180C160C fangas 4. Sprinkle the breadcrumbs evenly over the top of the casserole. Bake for 8 to.

Divide between two buttered single sized baking dishes along with the croutons. Make shallow wells in the top of the chard mixture using the back of a spoon then crack the eggs directly on top. Heres how to make baked eggs.

Sprinkle with black pepper and the remaining ¼ cup of Parmesan. Season eggs with salt and pepper. Stir the sauce into the Swiss chard mixture then transfer to a buttered 2-quart baking dish.

Sprinkle the cheese on top then if you want runny yolks cover each egg with a small tent of oiled foil. Using the back of a spoon make 12 small evenly spaced divots in the chard mixture. Using a spider or strainer lift greens from water and transfer to a colander.

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