Parmigiano Reggiano Baked Eggs with Swiss Chard
- Unsalted butter for the ramekins
- 2 teaspoons extra-virgin olive oil
- 2 large garlic cloves, sliced
- 4 cups packed thinly sliced Swiss chard leaves, or other hearty green leaves (reserve chard stems for another use)
- 3/4 cup coarsely grated Parmigiano Reggiano cheese, divided
- 1 small tomato, halved, seeds removed, diced and divided
- 4 large eggs
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Preheat the oven to 350°F and generously butter 4 (6-ounce) ramekins or small gratin dishes.
In a large skillet, heat oil over medium heat.
Add garlic and cook until fragrant, about 1 minute.
Add chard; cover the skillet and cook, stirring frequently, until chard is tender, 8 to 10 minutes; add a few tablespoons water if the skillet begins to dry out.
Remove from the heat and pour off any excess liquid.
Stir in 1/2 cup of the cheese and half of the tomato.
Spoon the mixture evenly into the prepared ramekins.
Break an egg into each ramekin and sprinkle with remaining cheese.
Pile remaining tomato around eggs and season with salt and pepper.
Place on a baking sheet and bake until egg whites are almost completely set, 15 to 20 minutes.
Cool 5 minutes before serving.
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- Unsalted butter for the ramekins
- 2 teaspoons extra-virgin olive oil
- 2 large garlic cloves, sliced
- 4 cups packed thinly sliced Swiss chard leaves, or other hearty green leaves (reserve chard stems for another use)
- 3/4 cup coarsely grated Parmigiano Reggiano cheese, divided
- 1 small tomato, halved, seeds removed, diced and divided
- 4 large eggs
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper