Recipe Background
No ordinary breakfast here! This is a 5-star, top-rated bed-and-breakfast dish that is going to wow you! Fancy Baked Eggs cook the eggs while nestled in between leafy, wilted Swiss chard, succulent bacon, and extra-tangy olives. With a little sharp feta and some toast for scooping, Fancy Baked Eggs will blow any average omelet out of the water (or skillet)! This is how eggs become high-class!
No ordinary breakfast here! This is a 5-star, top-rated bed-and-breakfast dish that is going to wow you! Fancy Baked Eggs cook the eggs while nestled in between leafy, wilted Swiss chard, succulent bacon, and extra-tangy olives. With a little sharp feta and some toast for scooping, Fancy Baked Eggs will blow any average omelet out of the water (or skillet)! This is how eggs become high-class!
Ingredients
For the eggs:
- 4 thick-cut slices bacon optional, cut into 1-inch pieces
- 1 tablespoon extra-virgin olive oil
- 1/2 small yellow onion diced
- 2 cloves garlic minced
- 4 cups Swiss chard leaves roughly chopped, stems removed
- 1/2 cup Castelvetrano olives pitted and sliced
- 4 eggs
- 2/3 cup heavy cream
- 1 tablespoon salted butter or olive oil
- 1/4 cup panko breadcrumbs
Optional, for serving:
- 1/2 teaspoon flaky sea salt
- 2 tablespoons chives minced
- 1 loaf crusty bread sliced, optionally toasted or grilled
- 1/4 cup feta crumbled
- Castelvetrano olives to taste
Directions
- Preheat the oven to 425 degrees F.
- In a medium-sized, ovenproof skillet over medium heat, add the bacon and cook, while flipping the pieces once, until they are cooked and crisp, about 7-9 minutes.
- Transfer the bacon to a paper-towel-lined plate to drain.
- Reserve 1 tablespoon of the bacon grease in the skillet, draining the remainder.
- Add the extra-virgin olive oil to the skillet and heat it with the reserved bacon grease over medium heat.
- Add the onions to the oil mixture and cook, while stirring, until they begin to soften, about 5 minutes.
- Add the garlic and the Swiss chard leaves to the onion mixture and cook, while stirring, until the Swiss chard begins to wilt, about 2-3 minutes.
- Add the cooked bacon and 1/2 cup of the Castelvetrano olives to the wilted Swiss chard mixture and stir to combine.
- Create four wells in the Swiss chard mixture.
- Crack 1 of the eggs into each well in the Swiss chard mixture.
- Drizzle the egg mixture with the heavy cream.
- Bake the skillet just until the egg whites are no longer transparent but the yolks are still runny, about 8-10 minutes.
- In a small skillet over medium heat, melt the butter.
- Add the panko to the melted butter and cook, while tossing, until the panko is golden-brown.
- Transfer the skillet from the oven and sprinkle the egg mixture with the toasted panko breadcrumbs.
- Serve with the flaky sea salt, the chives, the bread, the feta, and the extra olives.
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