Baked Eggs with Swiss Chard and Prosciutto

Baked Eggs with Swiss Chard and Prosciutto
Staff Writer
Baked Eggs with Swiss Chard and Prosciutto

Ali Rosen

Baked Eggs with Swiss Chard and Prosciutto

Everyone is always looking for the perfect brunch recipe that make you look fancy without actually requiring much work. This recipe for baked eggs certainly falls into that category, since it's mostly about stacking ingredients on top of one another and then letting them bake. So save yourself the hassle and make this recipe the next time you're looking to impress.

Click here to see Swiss Chard: Not Just for Sides.

Notes

Note: You can substitute many of these items for similar ingredients such as spinach for the Swiss chard, Parmesan cheese instead of manchego, or ham instead of prosciutto (but we still recommend sticking with the originals!).

Ingredients

  • 2  Tablespoons  butter
  • 4  Tablespoons  water
  • 1  Cup  Swiss chard
  • Dash of  kosher salt
  • ripe tomato, diced
  • 1/4  Cup  diced proscuitto
  • 1/4  Cup  grated manchego cheese
  • eggs
  • 1/4  Cup  panko breadcrumbs

Directions

Preheat the oven to 400 degrees.

Put the butter in a pan over medium heat and let it melt. Add the water and then put in the Swiss chard along with a dash of salt. Place a lid on the pan for 1-2 minutes to let the Swiss chard steam, stirring occasionally. Remove the Swiss chard with tongs and set aside when it is almost cooked through.

Place a small amount of the Swiss chard at the bottom of each of four 10-ounce ramekins. Place a layer of tomatoes and prosciutto on top, then add a layer of the manchego cheese (the ramekin should only be approximately 1/3 full). Place another layer of Swiss chard, tomato, manchego, and prosciutto. Crack 2 eggs on top of each ramekin and then sprinkle the panko and more machego cheese on the top.

Cook for 5-8 minutes, depending on how done you like your eggs. Serve immediately.

Nutritional Facts

Total Fat
4g
6%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
4mg
1%
Carbohydrate, by difference
14g
11%
Protein
4g
9%
Vitamin A, RAE
20µg
3%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
73mg
7%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
7µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
49mg
7%
Selenium, Se
1µg
2%
Sodium, Na
268mg
18%
Water
19g
1%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.