Baked Eggs with Swiss Chard


sdahl_chardeggs

Baked Eggs with Swiss Chard

Sophie Dahl
There is something redolent of the nursery tea about baked eggs. They are so easy and are a miniature cosy meal in themselves. Mix with Swiss chard – nutty, more-ish, and oh so good for you.

Serves 2
Preparation time: 15 minutes
Cooking time: 10 minutes

INGREDIENTS
* Butter for greasing
* 2 tbsp of olive oil
* 160g chopped red onions
* 75g chopped Swiss chard
* 2 eggs
* 110g crumbled goat’s cheese

METHOD
1.
Preheat the oven to 180°C/Gas mark 4.

2. Butter two large ramekins (or a large dish if you want to bake the eggs together). Heat the olive oil in a pan until hot. Add the onions and caramelize for about 10-15 minutes, being careful not to let them burn.

3. Mix the onions with the Swiss chard and divide between the ramekins. Break an egg into each ramekin carefully, so it sits on top of the Swiss chard/onion mixture. Bake in the bottom of the oven for 10 minutes.

4. Preheat the grill. Remove the ramekins from the oven, scatter the goat’s cheese on top and put under the grill until the cheese is bubbling.

Photography by Jan Baldwin

Sophie Dahl

Sophie Dahl began her career as a fashion model. In 2003 she wrote 'The Man With The Dancing Eyes', followed by a novel in 2007, 'Playing With The Grownups'. She has written for US Vogue, Harpers Bazaar, The Observer, The Guardian and The Times and served as a Orange Prize For Fiction judge. A devoted home cook, she wrote 'Miss Dahl's Voluptuous Delights', in 2009 before writing/presenting 'The Delicious Miss Dahl' for BBC2. In 2011 she wrote and presented a BBC2 documentary about Isabella Beeton, shortly after 'From Season To Season' was published. In 2013 Dahl designed and modelled a capsule collection for Brora. Dahl lives in the English countryside with her husband and two daughters.

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