Baked Eggs with Garden Greens and Herbs

Anyone else’s garden going crazy right now?  There always hits that point in the middle of the summer when things just seem to take off, and my garden is definitely there now.  Sadly, this is also the time when my greens start to slow down – lettuce starts to bolt, chard leaves start to burn, and the root vegetables from early spring are all ready to be harvested.

  A power breakfast recipe - Eggs baked with beet greens, swiss chard, garden herbs and feta cheese

This is how, last Sunday morning, I found myself with an excess of beet leaves, Swiss chard stems, and Russian red kale just begging to be part of breakfast.  I sautéed up the greens and added quickly beaten eggs with a plethora of garden herbs and feta cheese and baked the whole thing in the oven.  From garden to breakfast in 20 minutes sounds pretty great to me!

A power breakfast recipe - Eggs baked with beet greens, swiss chard, garden herbs and feta cheese

Here’s what you’ll need:

  • 1 tbsp olive oil
  • 4-5 cups greens
    • Use whatever you have on hand here, I used beet greens, swiss chard stems, and russian red kale
  • 2 tbsp butter
  • 1 shallot, diced
  • 1 garlic clove, minced
  • ⅓ cup chopped herbs
    • I used basil, lemon thyme, and oregano
  • 8 large eggs, lightly beaten
  • ½ tsp kosher salt
  • Fresh cracked black pepper to taste
  • ½ cup crumbled feta cheese

Start by preheating the oven to 375 and prepping the greens to sauté.  Both the leaves and stems of beets are edible (and delicious), but the stems are a little tougher than the leaves so should be sautéed first.  The same goes for any other edible stems you might be using, like Swiss chard.

A power breakfast recipe - Eggs baked with beet greens, swiss chard, garden herbs and feta cheese

Cut the stems into 1 inch pieces and tear the leaves of the greens you’ll be using.  Heat olive oil in a large non-stick and oven safe skillet over medium heat. Add the stems, and shallot and sauté until soft, 3-4 minutes.  

Once the stems and shallot are soft, add butter and garlic and sauté 30 seconds more.  Add the greens and stir well to prevent garlic from burning and wilt the greens evenly.

Next, reduce the heat to medium low and allow the greens to continue sauté while you prep the eggs.  Crack eggs into a mixing bowl. Add salt & pepper, and lightly beat the eggs until they just begin to come together.  Careful not to over beat! Over mixing the eggs causes them to become tough.

A power breakfast recipe - Eggs baked with beet greens, swiss chard, garden herbs and feta cheese

Make sure your herbs are chopped and feta is crumbled before adding the beaten eggs to the pan.  Once prepped, add the eggs to the skillet and stir lightly to evenly distribute the greens. Sprinkle the top of the eggs with herbs and feta cheese.

Let the eggs cook over medium low heat for 2-3 minutes, or until the edges begin to set.  Once you see this, pop the pan into the oven and bake at 375 for 10 minutes or until the eggs are set in the middle.  

A power breakfast recipe - Eggs baked with beet greens, swiss chard, garden herbs and feta cheese

Remove from the oven and remove the baked eggs from the pan, otherwise they will continue to cook and become overdone.  Place onto a serving platter, slice, and serve – preferably with some good, crusty bread and coffee alongside.

You can also let the eggs cool and refrigerate for an easy breakfast later in the week.  Just reheat in the microwave for 20-30 seconds – too long in the microwave and the eggs will become tough.

A power breakfast recipe - Eggs baked with beet greens, swiss chard, garden herbs and feta cheese

P.S.  Remember the Calabrian Chile Butter recipe I talked about when I was making the Spicy Kale & Ricotta pizza?  That butter with these baked eggs on toasted baguette is perfect. The spicy, tanginess of the butter goes great with the earthiness of the greens & baked eggs.  

Bon appétit!

A power breakfast recipe - Eggs baked with beet greens, swiss chard, garden herbs and feta cheese
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Baked Eggs with Garden Greens & Herbs

A quick breakfast recipe that makes great use of herbs and greens coming out of the garden! 

Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 tbsp olive oil
  • 4-5 cups greens (beet greens, swiss chard, kale, spinach, etc.)
  • 2 tbsp butter
  • 1 shallot diced
  • 1 garlic clove minced
  • cup chopped herbs (basil, thyme, oregano, etc.)
  • 8 large eggs lightly beaten
  • ½ tsp kosher salt
  • Fresh cracked black pepper to taste
  • ½ cup crumbled feta cheese

Instructions

  1. Preheat the oven to 375 and prep the greens, shallot, garlic, and herbs

  2. Cut the stems of any edible greens into 1 inch pieces.  Heat olive oil in a large non-stick and oven safe skillet over medium heat. Add the stems, and shallot and sauté until soft, 3-4 minutes.

  3. Once the stems and shallot are soft, add butter and garlic and sauté 30 seconds more. Add the greens and stir well to prevent garlic from burning and wilt the greens evenly.
  4. Next, reduce the heat to medium low and allow the greens to sauté while you crack and beat the eggs.  Add salt & pepper to the eggs and lightly beat.  

  5. Add the eggs to the skillet and stir lightly to evenly distribute the greens. Sprinkle the top of the eggs with herbs and feta cheese.

  6. Let the eggs cook over medium low heat for 2-3 minutes, or until the edges begin to set. Once you see this, put the pan into the oven and bake at 375 for 10 minutes or until the eggs are set in the middle.

  7. Remove from the oven and remove the eggs from the pan. Place onto a serving platter, slice and serve!



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