Baked Eggs in Chard Nests
Recipe by Kaley Todd, MS, RDN | Photo by Erin Kunkel
You might need to put your whole eggs into these delicious baskets. A nutrient dense combination of leeks, mushrooms, and swiss chard host oven-poached, protein-rich baked eggs. If you don’t need to cope with cleaning a bunch of greens, you would use a box of prewashed baby spinach or kale. Whether you’re having fun with a lazy morning at house or hosting a friends-and-family brunch, these baked eggs in ramekins are an incredible choice. Pair them with a aspect of recent seasonal fruit or slice of grainy bread to spherical out the meal.
1 bunch (about eight giant leaves) Swiss chard
2 tablespoons extra-virgin olive oil
2 giant leeks, white and pale inexperienced elements solely, thinly sliced
2 cloves garlic, minced
1 cup (three oz/90 g) sliced mushrooms
Salt and freshly ground pepper
8 giant eggs
1 teaspoon candy paprika
2 oz (60 g) goat cheese or feta, crumbled
Preheat the oven to 375°F (190°C) levels. Spray four ramekins or ovenproof bowls with nonstick spray.
Remove the chard leaves from the ribs. Thinly slice the ribs and set aside. Stack the leaves, roll them into a log, and thinly slice them into shreds.
In a large skillet over medium-high warmth, heat 1 tablespoon of the olive oil. Add the mushrooms and prepare dinner till they release their liquid, about 5 minutes. Transfer to a plate and set aside. Return the pan to the warmth and warm the remaining 1 tablespoon olive oil. Add the leeks and chopped chard ribs and sauté until softened, 5 minutes. Add the garlic and stir till fragrant, 1 minute.
Add the sliced chard leaves and stir until wilted, 5 minutes. Return the mushrooms to the pan. Season with salt and pepper to taste. Spread the chard mixture evenly into the prepared ramekins. Using the back of a spoon, make four divots in the chard mixture. Crack the eggs into the divots. Sprinkle the paprika on prime of the eggs and dot with the goat cheese. Place the ramekins on a rimmed baking sheet.
Bake, rotating once halfway by way of cooking, until the egg whites are set but the yolks are still runny, 12 to 15 minutes. Let stand a few minutes earlier than serving. Spoon the greens and eggs into bowls and serve warm.
Makes 4 servings
Nutrition Facts (per serving)
Protein 19 g
Total fats 21 g
Saturated fat 7 g
Carbs 12 g
Fiber 3 g
Total sugars four g
Added sugars 0 g
Sodium 418 mg
This article shouldn’t be meant to substitute for informed medical advice. You shouldn’t use this info to diagnose or treat a health drawback or situation. Always examine together with your physician before changing your food regimen, altering your sleep habits, taking supplements, or beginning a new fitness routine.