Before all of you pleasure barons out there start salivating at the thought of eggs baked in cream I must disappoint and tell you that although fully comforting, this dish is creamless. Traditional oeufs en cocotte, or eggs baked in ramekins, involves a touch of cream and several pats of butter. To lighten things up I decided to forgo the cream, and without a doubt this dish was still "creamy" in its own way.
Swimming with bittersweet swiss chard, nutty parmesan, and fresh herbs these petits pots are perfect alongside fresh greens or for you true Parisians out there, some slices of baguette.
Fall is upon us and our bodies will soon be longing for warmer, slightly heavier dishes. But let us not sacrifice our health for mere comfort, but rather let us be creative and meld the two together.
Plus, this dish gives you the perfect opportunity to use up fresh herbs and veggies from your summer garden!
Baked Eggs with Swiss Chard, Parmesan, and Roasted Tomatoes
- 1 pint cherry tomatoes
- 2 large eggs
- 1/2 onion, chopped
- 2 small garlic, minced
- 1 cup chopped swiss chard leaves
- 1/2 TBS fresh thyme, chopped
- 1/2 cup finely shredded parmesan
- olive oil/butter
- salt and pepper
- 2 ramekins (I used 7 ounce ramekins. If you use bigger ones I would suggest doubling the recipe)
- fresh basil/thyme/aged balsamic vinegar for garnish
Preheat oven to 350F. Place cherry tomatoes on a foil lined baking sheet and roast for 20-25 minutes. While tomatoes are roasting heat a sauté pan with little olive oil. Add onions and cook until translucent. Add swiss chard and cook until wilted. Add thyme and garlic and cook for 1 minute. Remove from heat and pour mixture into a bowl. Pour parmesan into mixture and season with salt and pepper. Allow to cool.
Crack the eggs separating the yolk and whites. Pour egg whites into the cooled swiss chard mixture and mix.
(Once the tomatoes are done roasting remove from oven and set aside. But leave the oven on at 350F)
Place a small pat of butter in each ramekin and place in the oven for 2 minutes. Remove ramekins carefully and fill each one with the swiss chard/egg white mixture. Carefully place the egg yolk on top and place two or three (or more if you use larger ramekins) of the roasted tomatoes on top.
Sprinkle with salt and pepper. Place in the oven for 10-15 minutes or until the eggs are cooked to your liking.
Garnish with more thyme or fresh basil. Serve with the remaining roasted tomatoes & drizzle with some aged balsamic vinegar.