This is by far our favorite chard recipe – one we even made a few times a month when we weren't growing chard. Credit goes to Marty Cowgill, Jacob's mom.
- 1 bunch chard
- 4 eggs
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 3 Tablespoons bread crumbs
- ½ cup shredded cheese (cheddar is great, but Parmesan, mozzarella, Romano, or any other will work.)
1. Preheat oven to 375
2. Wash and roughly chop chard. Steam for a few minutes until soft.
3. Layer steamed chard in the bottom of a pie plate or in individual "boats" – oven safe bowls, etc.
4. Sprinkle onion and garlic on top of chard.
5. Make depression in hot chard with spoon and crack an egg into it, repeat for as many eggs as you'd like. I usually put 4-5 in a pie plate
6. Sprinkle bread crumbs on top.
7. Pop in oven and bake until egg whites are opaque, about 30 minutes
8. Pull out of oven and cover with cheese.
9. Return to oven and bake another 15 minutes or so, until eggs are to desired doneness and cheese is melted.
Note: You can also make these in individual ramekins to make the "boats."