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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
This one is for all of you out there who, like us, crave salty over sweet in the morning. Olives, feta, and bacon all make this dish absolutely sing with bold flavors. Baked in a deeply savory mixture of cream, chard, and all the other aforementioned good stuff, the humble egg goes from everyday staple to absolute luxury. Sprinkle some toasted panko over the top to give the whole thing a textural punch, and you’re done. No sugar crash to follow, but all the flavor, heartiness, and satisfaction you love about a brunch done right. Pair it simply with good coffee and crusty bread for sopping up every last droplet of those dregs.
Recipe reprinted with permission from The Modern Proper: Simple Dinners for Every Day (Simon & Schuster, April 2022).
This post contains products independently chosen (and loved) by our editors and writers. As an Amazon Associate, Food52 earns an affiliate commission on qualifying purchases of the products we link to. —Food52
Ingredients
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4
slices thick-cut bacon, chopped
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1/2
small yellow onion, diced
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4
garlic cloves, minced
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4 cups
chopped Swiss chard leaves
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1/2 cup
pitted Castelvetrano olives, halved
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4
large eggs
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2/3 cup
heavy cream
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1 tablespoon
unsalted butter
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1/4 cup
panko
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1/4 cup
crumbled feta
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2 tablespoons
minced chives
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1/4 teaspoon
freshly cracked black pepper
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Flaky salt
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Crusty bread, for serving
Directions
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Heat the oven to 425°F with a rack in the center position.
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Place the bacon in a medium ovenproof skillet. Set the skillet over medium heat and cook, stirring occasionally, until the bacon crisps and the fat is rendered, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving the fat in the pan.
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Add the onion to the bacon fat and cook, using a wooden spoon to scrape any browned bits from the bottom, until softened and translucent, about 5 minutes. Add the garlic and half of the chard and cook, stirring occasionally, until the chard is wilted, then add the remaining chard to wilt, about 2 minutes total. Return the crispy bacon to the pan and add half the olives. Remove the skillet from the heat.
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Using a spoon, create four wells in the chard mixture. Crack one egg into each well, one at a time. Pour the cream over the entire dish.
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Bake until the egg whites are no longer transparent, 10 to 12 minutes.
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Meanwhile, melt the butter in a small skillet over medium heat. Add the panko and cook, stirring to coat, until toasted, about 2 minutes.
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Sprinkle the toasted panko all over the baked eggs. Add the feta, the remaining olives, the chives, pepper, and flaky salt. Serve with crusty bread alongside.
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