I’ve been dying to try a baked egg for a while. The idea of a perfect meal tucked into a ramekin just appealed to me. Unfortunately, I only have one ramekin, so my husband and I shared this the other day when I finally got around to making it.
This dish actually uses two eggs to make it slightly heartier, but there’s no reason you couldn’t do just one and reduce the baking time. It really is a tasty dish, particularly with the garlic added in.
Baked Chard with Egg
makes one ramekin
1 c. chard, chopped
2 cloves garlic, minced
1 Tblsp. fresh parsley, minced
1 tsp. fresh basil, minced (you could use dried of both these herbs)
1/4 c. mozzarella cheese, grated
salt and pepper
Spray the ramekin with cooking oil spray. Place the chard into the ramekin, top with parsley, basil and 1 clove of minced garlic.
Crack both eggs over the chard and sprinkle with salt and pepper.
Place ramekin in a baking pan that is half full of water and place in the oven for about 15 min. Meanwhile, mix cheese and garlic together.
Top the egg with cheese mixture and return to the oven. Allow to cook until the edges are golden brown. Serve with a sprig of parsley or basil for an elegant breakfast.
If you don’t have ramekins, you can also use muffin tins lined with papers or tinfoil, but it’s not nearly as elegant.
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