One-Pot Wonders

Creamy Swiss Chard with Eggs

August 30, 2016
1 Ratings
Photo by Liz | inspired by the seasons
  • Serves 4
Author Notes

Cooking the eggs in the creamy Swiss chard base makes this a one pot meal that is ready to serve in under 30 minutes. —Liz | inspired by the seasons

What You'll Need
  • 8 cups Swiss chard leaves cut into ribbons
  • 1 Remaining stems from Swiss chard cut into 1" pieces
  • 1 1/2c cups Chopped Onion
  • 4 ounces Cream cheese cut into 1" cubes
  • 1/2 cup 2% milk or half & half
  • 1 teaspoon Salt
  • 4 Eggs
  • 1/2 teaspoon Smoked Paprika
  • 2 tablespoons Olive oil
  1. In a 12" skillet, heat olive oil and cook the onions and Swiss chard stems on medium heat until soft, about 5-7 minutes.
  2. Add greens and cook until wilted.
  3. Add cream cheese and milk to pan and simmer for 3 minutes.
  4. With the back of a spoon make 4 indentations in the mixture. Carefully crack 4 eggs over the mixture. Cover and cook an additional 4 minutes until eggs are set. Add a dusting of smoked paprika and serve.
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See what other Food52ers are saying.

  • rob
  • Peony
  • Liz | inspired by the seasons
    Liz | inspired by the seasons
  • Merry

5 Reviews

Merry December 10, 2017
WoW!!! We just made this for lunch with some beautiful chard we picked up at our farmer's market this morning. Our only change was to use hot smoked paprika that we stirred into the chard while it was wilting. An amazing combination of flavors and something we look forward to having again and again.
Liz |. December 13, 2017
Thank you Merry, your feedback means so much! It is one of our recipes on regular rotation too.
rob September 19, 2017
Good recipe. I put my pan in the oven after I got most of the liquid off first.
Peony August 13, 2017
Executing the recipe as written produced a very wet wilted chard mix in which to add the cream cheese and milk - I had to pour off prior to adding them. I also added fresh parsley and pepper and omitted the smokey paprika because I had none on hand. Nice flavor.
Liz |. August 13, 2017
Glad you enjoyed the flavors. I kept it the mixture extra wet as to better cook/poach the eggs. Sounds like it still worked without the extra liquid for you.