Healthy Recipe: Baked Eggs in Chard Nests

Baked eggs in chard nests

Baked Eggs in Chard Nests

Recipe by Kaley Todd, MS, RDN | Photo by Erin Kunkel

You may want to put all of your 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 want to deal with cleaning a bunch of greens, you could use a box of prewashed baby spinach or kale. Whether you’re enjoying a lazy morning at home or hosting a friends-and-family brunch, these baked eggs in ramekins are a great option. Pair them with a  side of fresh seasonal fruit or slice of grainy bread to round out the meal.

INGREDIENTS

1 bunch (about 8 large leaves) Swiss chard
2 tablespoons extra-virgin olive oil
2 large leeks, white and pale green parts only, thinly sliced
2 cloves garlic, minced
1 cup (3 oz/90 g) sliced mushrooms
Salt and freshly ground pepper
8 large eggs
1 teaspoon sweet paprika
2 oz (60 g) goat cheese or feta, crumbled

INSTRUCTIONS

Preheat the oven to 375°F (190°C) degrees. Spray 4 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 heat, warm 1 tablespoon of the olive oil. Add the mushrooms and cook until they release their liquid, about 5 minutes. Transfer to a plate and set aside. Return the pan to the heat 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 until 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 4 divots in the chard mixture. Crack the eggs into the divots. Sprinkle the paprika on top of the eggs and dot with the goat cheese. Place the ramekins on a rimmed baking sheet.  

Bake, rotating once halfway through cooking, until the egg whites are set but the yolks are still runny, 12 to 15 minutes. Let stand a couple of minutes before serving. Spoon the greens and eggs into bowls and serve warm.

Makes 4 servings

Nutrition Facts (per serving)

Calories 307
Protein 19 g
Total fat 21 g
Saturated fat 7 g
Carbs 12 g
Fiber 3 g
Total sugars 4 g
Added sugars 0 g
Sodium 418 mg

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