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