The first time I had Swiss chard I was in my 20’s.
(I am not even joking.)
That’s pretty sad, right?
My mom HATED (sorry, but the shouty caps are definitely necessary here) wilted greens of any and every variety, so they didn’t grace our table even once. I was the kid who watched Popeye wondering what spinach actually tasted like, lol.
Don’t feel bad for me though; I was not lacking vegetables. My sister and I were force-fed sauerkraut (yup, my parents believed in a no-thank-you helping of veggies at every meal whether we liked it or not), choked down Brussels sprouts (except my sister who would always ask for seconds on spouts, and therefore might have been the weirdest kid ever), and actually enjoyed beets (I would always grab what I could when it came to extra beets, so maybe I had my sister beat when it came to the weirdest kid ever award).
Nowadays though, I can’t get enough greens. Spinach, kale, collards, Swiss chard, you name it. If it’s green and leafy, odds are I’m hooked. (I think I might even have Popeye beat. ;) )
The nice thing about this recipe is that you can wilt down pretty much any type of greens you like, so no biggie if chard isn’t your thing or if you already have a bunch of kale in your fridge. It all works.
I really like the use of smoked paprika here. It lends a smoky complexity that’s reminiscent of bacon (and we all know that bacon and eggs go together like white on rice), but keeps this dish vegetarian. I went with smoked sweet paprika, but if you like a little kick, by all means go for smoked hot…just don’t skip it.
I used GO Veggie! Lactose Free Mozzarella Shreds in this recipe, which melt down into the greens and really take this dish over the top and not to mention, keep it gluten-free in addition to lactose-free. (Plus don’t forget, these shreds have as much protein as cheese and 50% more calcium!)
I like to serve my Baked Eggs with Smoky Caramelized Onion and Wilted Chard with gluten-free toast and some kind of fruit for the ultimate brunch – but it’s just as fabulous served as breakfast for dinner.
- 2 tablespoons olive oil, plus more to grease the baking dish(es)
- 2 medium onion, halved and sliced
- 1 lb (450 g) Swiss chard, washed and thinly sliced (I use the stems too)
- 3 to 4 cloves garlic, minced
- ½ teaspoon smoked sweet paprika
- ¼ + ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup (60 ml) full-fat canned coconut milk
- ½ cup GO Veggie! Lactose Free Mozzarella Shreds
- 4 large eggs
- 2 tablespoons chopped fresh parsley, for topping (optional)
- Toast, for serving (optional)
- Preheat oven to 350F. Grease 4 ramekins or 1 (9-inch) pie plate, casserole dish, or oven-safe skillet with olive oil; set aside.
- Heat 2 tablespoons olive oil in a large, deep skillet over medium to medium-high heat. Add the onion and cook until the onions are golden brown, about 10 to 15 minutes, stirring occasionally. (You can add a splash of water or turn the heat down as necessary if the pan gets too hot.)
- Add the Swiss chard, garlic, paprika, salt, and black pepper to the caramelized onion. Cook (uncovered) until the chard is tender and the liquid is evaporated, about 8 minutes, stirring occasionally.
- Spread the chard mixture into the bottom of the prepared dish(es), drizzle on the coconut milk, and sprinkle on the mozzarella shreds. If using a 9-inch dish, make 4 wells and gently crack 1 egg into each; if using individual ramekins, crack 1 egg into each.
- Bake until the eggs are as done as you like them, about 20 to 25 minutes (I like my eggs with runny yolks but firm whites, so I usually cook them about 22 minutes).
- Serve the baked eggs warm topped with parsley (and I add a little pinch more of paprika and black pepper), along with toast on the side.
Disclosure: I received the GO Veggie! products that I used in this recipe for free, and I also received compensation for this post. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
You are speaking to my soul with these! i didn’t start eating leafy greens until I went to college and cooked for myself…my parents were NOT into them either! I want to dive into one of those eggy ramekins!
Wow, this recipe looks stunning. I was probably the only kid on the face of the Earth that ate (and loved) greens at an early age. I would actually request them. I was such a weird child. Love this. Pinned.
Love your pics and that egg…outstanding!
Pretty sure I hadn’t tried swiss chard until my 20’s either! Leafy greens in general weren’t a big part of my household. But now, my favorite veggie is beets, and my husband’s is brussels sprouts, so we’re all set :) Lovely recipe. I’m digging the smoked paprika in there!
Let me explain why your mother HATED cooked greens. It’s because our mother served us weeds, LOL. There’s a particularly prolific weed called redroot that pops up in many vegetable gardens, and my mother would curse the things… until she found out they were edible. Then she stopped making us pull the weeds (happy joy), and started letting them grow to 12″ and having us harvest them. Although I thought they tasted pretty good (similar to beet greens), your mother was horrified and disgusted anytime she asked “What’s for dinner?” and our mom’s answer was “Weeds!”
Yum! this is definitely my kind of meal. Love wilted greens, and chard is probably at the top of the list.
I am always looking for new egg recipes, and this looks fabulous! Can’t wait to try it!
Don’t laugh if I tell you that I didn’t have swiss chard (at least not knowingly) until I was far older than you! I’m now a huge fan and I adore eggs every which way, so this recipe is definitely one I’d like to try.
My mom hates Swiss chard to this day, so I took me forever to discover it. But I love it and I love baked eggs. So win win on this gorgeous dish!
I didn’t have swiss chard until I was in college either — sad trombone… It’s so hearty! Baked eggs are a regular occurrence at our place and your version sounds great. I’ve never tried the Go Veggie shreds, but Brian is lactose sensitive so I think I’ll give them a try!
I was a weird kid that loved beets too. I think it was because they were purple! I haven’t mastered greens yet. This recipe will definitely help.
I’m with Liz. I MUST bake eggs more! These look delicious AND pretty! And chard…my love.
I need to bake eggs more often! Swiss chard is my fav! Gorgeous photos friend.
I love this egg bake, and the use of the vegan mozzarella shreds! I can see myself doing exactly as you suggest in the ‘make ahead’ step, and enjoying these little pots for a fancy brunch on the weekend. Thanks!