Now I have never hidden my obssession with swiss chard from you simply because I am so in love with it and I want to spread the word! I first grew this amazing leafy vegetable last year when I first got my plot back in July 2013. It was going to be one of those crops that I could plant later in the year to fill in some empty spaces. I had never heard of it before then and I am so glad that I decided to grow it, it’s delicious and so easy to grow. For instance, last winter I left the chard alone with no cover and it kept on producing and never faltered. It is my super crop that just keeps on coming! The only down side is that it doesn’t have a long shelf life, which explains why you don’t see it in the supermarkets. You have to basically pick it when you want to eat it before it goes limp and lifeless.
One of the main recipes I use chard for is a yummy quiche, but it’s also great in omelettes and can be eaten just like spinach. Today however, I cycled off to the allotment at lunchtime to harvest some chard leaves and treated myself to a special lunchtime treat (one of the perks of working from home!)
A simple recipe but boy was it delicious, definately one for the new Youtube series! Simply boil 500g of swiss chard in some salted water for 4 minutes. Drain the water away and place on the bottom of a pie dish which has been rubbed with butter. Add a few slices of chorizo, crack 4 eggs onto the mixture and season with salt and pepper. Last but not least drizzle in 2 tablespoons of double cream and cook in a oven heated to 180C for 15 minutes.
6 thoughts on “Baked Eggs with Chard”
That dish looks super yummy! I need all the swiss chard recipes I can find. So what are the reddish things in the dish? It looks like sausage or tomato slices…
Oh I totally forgot to mention the chorizo! I’ll edit the post now 🙂
This looks delicious Katie. My mum used to make this dish with chards, it is called Khourta. I love it a lot and make it all the time. Put some olive oil in a big frying pan, add some minced garlic and chili (if you like but not a must), cook for a minute, then add the chard, leaves and stalks. You need to have a lot of chard as it will all wither and become small quantity. Add salt pepper and cover and cook for few minutes. Then, if you like you can break 2 or 3 eggs (do not mix them, leave them whole), depends on the quantity of chard, cover again and leave to cook for 2 minutes. Turn off heat and add lots of freshly squeezed lemon juice. Lemon juice is a must. Then enjoy with fresh homemade bread. I just love it 🙂
Chard omelette is our go-to dinner on Sundays when we’d spent the afternoon gardening and need something easy, quick and delicious. Like you, I love chard – there are already quite a few recipes with chard on my blog 🙂 This strudel with chard and blue cheese (http://www.growntocook.com/?p=4185) is also a favorite – on top of being delicious and easy, it also looks realaly good!
We used to cook on the allotment too, but have not done so in a long time now – your post reminden me how lovely it is to cook the fresh procuce right after harvesting. I think we’ll have to get a cooker in our shed again!
The thing about chard is that I would never have known that it existed if I didn’t have a veg patch! I’ve just popped over to your blog and fallen in love, your allotment, kitchen and forest garden are all so beautiful and that chard strudel looks so delicious, I’ll be trying that this weekend I think. Thank you so much for sharing 🙂
The only problem with having a cooker up the allotment shed is the amount of time I spend drinking tea and eating when I should actually be weeding!
Looks yummy!! Do you happen to have a link to the quiche recipe too? 🙂