Baked Eggs with Bacon andChard

Baked Eggs with Bacon and Chard


  • 2 slices bacon, cut into small pieces

  • 1/2 cup onion, diced

  • 2 garlic cloves, minced

  • 4 cups Swiss chard, roughly chopped

  • 1/3 cup heavy cream

  • 4 eggs

  • 1 TBSP butter

  • 1/4 cup panko breadcrumbs

  • 1/4 cup crumbled feta cheese

  • 1 TSP chives

  • Salt and pepper to taste


  • Preheat oven to 425°F
  • Cook bacon in a large, ovenproof skillet until crispy. Transfer to a paper towel. Add onions, garlic and Swiss chard to the pan with bacon grease. Cook until onions are soft and chard is wilted.
  • Remove pan from heat. Create small wells in chard mixture for the eggs. Crack an egg into each well. Pour heavy cream evenly over entire pan.
  • Place skillet into the oven and cook for 8-10 minutes until egg whites are just cooked through.
  • Meanwhile, melt butter in a small skillet. Add breadcrumbs and cook, stirring constantly until golden brown.
  • Remove eggs and chard from the oven. Top with crispy bacon, breadcrumbs, crumbled feta and chives.