Swiss Chard and Egg Bake

I do love making breakfast dishes for dinner, there is something very comforting to me in doing that. I think also that it enables me to relax and make breakfast dishes that take longer than I am willing to take in the morning – I wake up really hungry every day, and waiting an hour to eat while I cook breakfast is just not something I am willing to do. So, if I want a baked egg dish, breakfast for dinner it is.

I found this recipe in Bon Appetit’s May 2013 issue, they call it Company Eggs and serve it with hash browns, a radish salad and a cocktail. I served it with some freshly steamed english peas and whole grain toast. Aside from being tasty, it was surprisingly filling.

Since only three of us were eating, I halved the recipe, but I will include the full recipe here. All of the main ingredients in this dish are local – the swiss chard and onion are from my garden and the eggs are from Farmer Kim. Having such a “local” dish always makes me happy.

Swiss Chard and Egg Bake

from Bon Appetit

2 Tbsp olive oil

1 small onion, thinly sliced (from the garden)

4 garlic cloves, minced

Kosher salt, freshly ground black pepper

2 bunches Swiss chard, (from the garden) thick center ribs removed, leaves coarsely chopped – about 12 cups

1/2 cup heavy cream

12 large eggs (from Farmer Kim)

2 oz. sharp white cheddar, grated (about 1/2 cup) note: I used sharp yellow

Directions

Preheat oven to 400F. Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes (with the onion fresh from my garden it took only half that time).

Add chard to the skillet by the handful, tossing to wilt between additions. Cook, tossing often, until tender, 8-10 minutes.

Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper. Spread mixture evenly in a greased 13″ x 9″ baking dish.

Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture. Crack 1 egg into each divot. Season eggs with salt and pepper. Sprinkle cheese over.