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.