There’s nothing that says you can’t eat eggs for every meal, right?
Good. Then I’m going for it.
This time of year, my motivation to be creative in the kitchen pretty much goes down the drain.
(Please tell me I’m not the only one. Right….?)
We’ve been outside bunches this week riding the horses, working on the yard mess (no, it’s still not anywhere near being done…), and getting the garden slightly closer.
That’s been in between the rain and hailstorms, of course, but at least we’re finally out of the house.
There’s a ginormous bowl of eggs sitting on my counter (dear chickens, thank you for finally laying again), which makes eggs the most logical choice for fast (aka lazy) suppers.
And whaddya have when you combine fresh spring greens, some cream, and some Parmesan? A creamy skillet of cheesy, eggy, chard-y deliciousness. You’re welcome.
(Even my kids who love raw greens but get iffy with cooked ones liked this creamed chard and eggs skillet.)
P.S. Sometimes we eat breakfast for supper more than we eat breakfast for breakfast.
P.S.S. (or is it P.P.S?) I didn’t grow the chard I used in this recipe. My chard in the garden has sprouted, but it’s currently 1/86th of a centimeter tall. Grocery store to the rescue– for now, at least.
Creamed Chard and Eggs Skillet Recipe
- 3 tablespoons butter
- 1 small onion or leek, finely diced
- 3 cloves garlic, minced
- 1 bunch (approximately 6 stalks) chard, or greens of your choice (spinach, kale, etc)
- ¾ cup heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- ½ cup shredded parmesan cheese, divided
- 5-6 large eggs
- Ground black pepper
- Crusty bread or toast
- De-stem the chard and coarsely chop the leaves. Dice the stems and set aside.
- Melt the butter in a 10-inch oven-safe skillet (I like to use cast iron). Add the onion and chard stems to the skillet, and saute until softened. Add the garlic and chopped chard leaves, cooking until they are wilted (2 to 3 minutes)
- Add the lemon juice, mustard, cream, and ¼ cup Parmesan.
- Simmer for an additional 2 to 3 minutes, or until the cream has thickened slightly.
- Make shallow wells in the top of the chard mixture using the back of a spoon, then crack the eggs directly on top.
- Sprinkle with black pepper and the remaining ¼ cup of Parmesan.
- Bake for 8 to 10 minutes, or until the whites are set and the yolks are cooked to your liking. (I like mine a bit runny.)
- Serve with a bit of toast or crusty bread to sop up the creamy goodness.
Creamed Chard and Eggs Notes:
- My favorite French bread recipe is the perfect, crusty companion to these eggs.
- To make this recipe for a bigger crowd, double the ingredients and bake in a 9×13 pan instead of a skillet.
- Here are a whole bunch of other ways to use up a glut of spring eggs.