Swiss Chard Egg Bake

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

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Bake the casserole until the.

Swiss chard egg bake. Sauté the onions then then garlic and chard until everything is fragrant and the chard is wilty. Preheat oven to 375F 190C. Bake for 20-25 minutes until the eggs.

Sprinkle the cheese on top then if you want runny yolks cover each egg with a small tent of oiled foil. Heres how to make baked eggs. Stir in the castelvetrano olives and cooked bacon pieces if youre.

Season eggs with salt and pepper. 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. Working in batches if necessary add kale chard and spinach to pot and cook for 1 minute.

Make shallow wells in the top of the chard mixture using the back of a spoon then crack the eggs directly on top. Crack 1 egg into each divot. Using the back of a spoon make 12 small evenly spaced divots in the chard mixture.

Bake in the preheated oven for 15 minutes or so until the whites are set and the yolks to your preference. Bake for 8 to. Make a well in the centre and crack in one or two eggs.

Sprinkle the breadcrumbs evenly over the top of the casserole. A delightful twist on the usual pasta bake this savoury cake is baked in a cake tin with fresh chard and free-range eggs. Bring a large pot of salted water to a boil.

Heat the oven to 180C160C fangas 4. The three cheeses make for a tasty and protein packed light lunch or supper dish. Serve with seasonal greens or a salad.

Dust with a bit of sea salt and freshly ground black pepper and a sprinkle of the reserved herbs. Divide between two buttered single sized baking dishes along with the croutons. Using a spider or strainer lift greens from water and transfer to a colander.

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