Oven-baked eggs with chard
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 276, total fat 19 G., saturated fats 6 G., proteins 13 G., carbohydrates 16 G., fiber 4 G., cholesterol 198 mg, sodium 700 mg, sugar 5 G.
Calories 276, total fat 19 G., saturated fats 6 G., proteins 13 G., carbohydrates 16 G., fiber 4 G., cholesterol 198 mg, sodium 700 mg, sugar 5 G.
Make a delicious and healthy breakfast dish, rich in fiber and protein. Eggs are baked on a bed of Swiss chard and served with a quick Greek yogurt sauce. Both the stems and leaves of the Swiss chard are used. Just follow the order of adding the ingredients and start by sautéing the tougher stems, gradually adding the leaves.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Unsalted butter, to grease the pan
- 2 large bunches of Swiss chard
- 1/4 cup olive oil
- 1 large shallot, thinly sliced
- 6 large eggs
- 0.5 cup Greek yogurt
- 1 tsp freshly squeezed lime juice (from about half a lime)
- 1/4 teaspoon crushed red pepper flakes
- Bread with crust for serving
We recommend
Recipes with similar ingredients: eggs, chard, shallots, lime juice
Cooking the dish according to the recipe:
- Preheat oven to 200°C. Grease a 3-quart baking dish.
- Trim the Swiss chard stems and cut them into pieces. Heat olive oil in a large skillet over medium heat and sauté the stems, adding the shallot, 1 teaspoon of salt, and a couple of turns of black pepper until golden, about 8 minutes.
- Add the chard leaves and cook, turning with tongs, until the leaves are wilted, about 4 minutes.
- Transfer the chard to the prepared baking dish and make 6 shallow wells.
- Crack an egg into each well and season with salt and pepper. Bake, rotating the pan as needed to ensure even cooking, until the whites are set but the yolks are still runny, 10-12 minutes.
- In a small bowl, combine the yogurt with lime juice and season with salt and pepper to taste. Spoon the yogurt over the eggs and sprinkle with red pepper flakes. Serve with bread.
Categories:
Recipe collections
Similar recipes
