Hi! I have a fantastic baked eggs recipe to share with you today. I love eggs prepared all different ways–fried, scrambled, poached, boiled–but baking eggs is my latest favorite. Mixing up a nice greens dish with a bit of oil and cracking a few eggs on top makes a savory and satisfying dish that you can slice and serve–perfect for a weekend brunch. You could also bake this dish in advance and store in individual containers for a quick weekday breakfast.
The eggs on top spread down into the greens while baking, creating an almost quiche-like texture, but without the heavy cream and cheese. This version uses rainbow chard along with bell peppers and leeks for a beautiful array of colors. Topped with sunny yellow eggs and some fresh ground pepper, this makes a lovely dish. A breakfast of greens is also a great way to focus your day on healthy, fresh eating.
Before I share the recipe, I should explain a key part of my cooking style: I hate to measure ingredients. For me, cooking is instinctual and varies according to personal taste. Even when I follow others’ recipes, I usually look to them as inspiration and end up doing my own thing. My recipes list exact ingredients and preparation instructions, but measurements are approximate and can be adjusted to your taste. You can also swap out ingredients for similar varieties–for instance, I’m sure this recipe would do nicely with kale or collards.
Baked Eggs with Rainbow Chard + Bell Peppers
- 4-5 eggs
- One bunch rainbow chard
- One each green, red, and yellow bell peppers, seeded and halved
- One handful of sliced leeks (see below)
- Spoonful of olive oil
- A few garlic cloves or a small spoonful of minced garlic
- A few dashes of shoyu and lemon juice
- Sea salt and black pepper, to taste
1. Preheat the oven to 350 degrees.
2. Rinse the chard and remove the tough stems. Sometimes greens have a lot of caked on dirt. The best way to get them really clean is to spread the leaves in a clean sink and thoroughly wash with a spray attachment, or you can swirl the leaves around in a bowl of warm water. To remove the stems, just fold each leaf in half, stem facing out, and tear the stem off, like this:
3. Slice the leaves into thin ribbons, then dice the ribbons into smaller chunks. Toss into a medium bowl.
4. Dice half of each pepper (refrigerate the other halves for later use). Add to the bowl.
5. Slice a stalk of leeks (root and leaves) into thin rounds. Use all of the leaves and slice down to the very bottom of the root. Discard the bottom tip. Rinse the rounds thoroughly in a strainer. Add a handful to the bowl, and store the rest in the refrigerator for later use.
6. Add a spoonful or so of olive oil to the bowl, as well as a few diced garlic cloves or a spoonful of minced garlic (add more or less, depending on how much you like garlic–I add tons!).
7. Add a few dashes of shoyu and lemon juice or a squeeze of fresh lemon. Sprinkle with sea salt and fresh ground pepper.
8. Stir all ingredients together and transfer to a baking dish. A glass pie dish or cast iron pot works well.
9. Crack the eggs one at a time over the greens mixture to cover the top.
10. Place the dish in the pre-heated oven and bake for 15-20 minutes. The greens cook down pretty quickly, so you just have to watch the eggs and take them out when the whites are thoroughly cooked and the yolks are baked to your preferred consistency.
11. Top with more black pepper, slice, and serve warm!
I’d love to hear your thoughts! What do you think of greens for breakfast?