Good Morning: Baked Eggs with Swiss Chard, Tomatoes and Herbs

Classically French, easy to make and elegant to serve. Need I say more? Baked eggs in ramekins are my go to for breakfast when we have house guests. You can be creative with the ingredients, mixing up different seasonal vegetables or just incorporate herbs. It's not only a crowd pleaser, but also good when cooking for just one. Go to the jump for the recipe!

For this recipe, I sautéed garlic with a mix of fresh herbs and Swiss chard from the garden, and added a layer of sliced tomatoes.

When I was at the farmer's market earlier in the week, I could not resist the beautiful and edible nasturtium blossoms. I used them as garnish for a seasonal surprise. They have a moderate spicy bite to them.
































Baked Eggs with Swiss Chard, Tomatoes and Herbs 

Ingredients: 

• 1 teaspoon butter 
• 1 tablespoon olive oil 
• 2 garlic cloves, minced 
• 2 cups Swiss chard, roughly chopped  
• 1/2 cup chopped fresh herbs (marjoram, thyme, basil, and chives)
• Salt and freshly ground black pepper
• 1 cup baby tomatoes, sliced
• 4 large organic eggs
• 1/4 cup half and half (optional) 
•  4 nasturtium blossoms and chopped chives, for garnish 
• Multi-grain baguette, toasted and sliced 

Directions: 

1. Preheat oven to 350°F.  Butter four 1/2-cup ramekins. 
2. Heat 1 tablespoon of olive oil into a medium skillet over medium heat. 
3. Add garlic, and cook for about 1 minute. Add herbs, Swiss chard, and season with salt and  pepper. Cook for about 2 minutes or until greens are wilted.  
4. Divide the sauté mixture evenly among the ramekins, and then layer the sliced tomatoes on top.
5. Break an egg into each ramekin, and spoon the half and half evenly over each egg. 
6. Season with salt and pepper.
7. Arrange the ramekins on a rimmed baking sheet.
8. Bake until the egg whites are opaque and the yolks look firm around the edges,  about 15 minutes. 
9. Remove from the oven and garnish with chopped chives and nasturtium blossoms.
10. Serve immediately with toasted baguette slices. 

Makes: 4 servings