The latest 5 Star Makeover theme was Farmers’ Markets, a theme I really enjoyed because of how wide open for creativity it was. I can’t think of any way I’d rather spend a weekend morning than perusing my farmers’ market, looking for fresh goodies and thinking of how I want to eat them.
On my last visit to the farmers’ market I spotted some farm-fresh eggs and some beautiful chard, and I knew breakfast in bed was in order. But what to make? (As an aside, if you’ve never had a farm-fresh egg I highly encourage you to seek them out! They’re well worth the hunt. ;) )
Coddled eggs are nothing more than soft-cooked eggs; I like mine with with set whites and runny yolks. There are two traditional ways to coddle an egg, both involving water that is hot but not boiling; the first method involves leaving the egg in its shell to cook and the second entails cooking the egg in a ramekin placed in a bain-marie. I decided to go a different route and coddle them in ramekins in the oven.
Underneath the egg is a lovely bed of garlic-y chard. Feel free to use any veggie you like though (just cook it to fork-tender first). I think spinach, tomato, asparagus, artichoke, potato, onion, and/or bell pepper would be delicious.
2 teaspoons olive oil (or butter), plus a little more for the ramekins
1 clove garlic, minced
4 oz chard (about 4 cups raw, chopped chard -- stems removed)
1 oz Parmesan, grated (about ¼ cup grated)
2 tablespoons cream
2 large eggs
Fresh minced herbs of your choice (I used chives and rosemary, but dill, parsley, thyme, or just about any green herb you like would be nice)
Salt and pepper
Preheat the oven to 350F and brush a little oil inside 2 small (about 6 oz) ramekins.
Heat the oil in a medium skillet over low heat; add the garlic and cook 1 minute. Add the chard, a pinch of salt and pepper, and a splash of water; cook until the chard is wilted and the water has evaporated, stirring frequently.
Divide the chard between the two ramekins, and then add Parmesan and cream on top. Gently crack 1 egg into each ramekin, then top with a sprinkle of fresh chopped herbs and a pinch of salt and pepper.
Bake until the eggs are set to your desired consistency (I like set whites with slightly runny yolks, which takes about 18 minutes).
Serve with broiled tomato and buttered toast, if desired.