Baked Eggs and Greens


  • 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.
Breakfast And Brunch
Saute Pan