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A simple dish of eggs poached in a smoky, vegetable tomato sauce and greens.

Baked Eggs and Greens

CALPHALON_501
  • Serving Size: Serves 4
  • Level: Beginner
  • Course: Entrée
  • Prep Time: Approximately 15 min
  • Cook Time: Approximately 60 min
Ingredient Description:
1 medium onion – diced
2 cloves garlic – smashed
2 pounds swiss chard - stems removed
1/4 c. olive oil
4 large eggs
2 Tbsp. parmesan cheese – grated
Coarse black pepper
Crushed red pepper
Salt

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat a Calphalon Premier™ Space Saving Nonstick 3.5qt Sauce Pan over medium heat and add olive oil. Once the oil is heated, add the diced onions, smashed garlic and a few pinches of salt. Cook for 1 minute.
  3. Gradually add the cleaned and stemmed greens to pan. Bring the heat up to medium/high and cover.
  4. Continue to add greens and cover until all 2 pounds have made their way into the pan, stirring as you add. Once all the greens are added, remove cover and cook until the greens are tender.
  5. Remove cooked greens with tongs and place them in Calphalon Premier™ Space Saving Nonstick 3qt Sauté Pan. Evenly spread the greens in the pan and make four deep dents in the greens for the eggs.
  6. Crack an egg in each dent of the greens keeping the yolk intact and then bake in the oven at 350 degrees Fahrenheit until cooked to your liking.
  7. Once the eggs are done, remove the pan from the oven and add black pepper, red pepper and serve.