About
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
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -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.
Step 3 -Transfer the bacon to a paper-towel-lined plate to drain.
Step 4 -Reserve 1 tablespoon of the bacon grease in the skillet, draining the remainder.
Step 5 -Add the extra-virgin olive oil to the skillet and heat it with the reserved bacon grease over medium heat.
Step 6 -Add the onions to the oil mixture and cook, while stirring, until they begin to soften, about 5 minutes.
Step 7 -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.
Step 8 -Add the cooked bacon and 1/2 cup of the Castelvetrano olives to the wilted Swiss chard mixture and stir to combine.
Step 9 -Create four wells in the Swiss chard mixture.
Step 10 -Crack 1 of the eggs into each well in the Swiss chard mixture.
Step 11 -Drizzle the egg mixture with the heavy cream.
Step 12 -Bake the skillet just until the egg whites are no longer transparent but the yolks are still runny, about 8-10 minutes.
Step 13 -In a small skillet over medium heat, melt the butter.
Step 14 -Add the panko to the melted butter and cook, while tossing, until the panko is golden-brown.
Step 15 -Transfer the skillet from the oven and sprinkle the egg mixture with the toasted panko breadcrumbs.
Step 16 -Serve with the flaky sea salt, the chives, the bread, the feta, and the extra olives.
