Parmigiano Reggiano Baked Eggs with Swiss Chard

parmigiano reggiano baked eggsThis flavorful dish works for breakfast, lunch, dinner or any time. One of the main ingredients, Swiss chard, packs a powerful nutritional punch delivering vitamins K, A, and C as well as potassium and iron. Garnish the dish with your favorite herb (basil or chives are excellent choices) and serve by itself or on a toasted roll.

Butter for greasing the ramekins
2 tsp. extra virgin olive oil
2 large garlic cloves, sliced
4 cups packed thinly sliced Swiss chard leaves,
all tough stems or ribs removed
3/4 cup coarsely grated Parmigiano Reggiano cheese, divided
1 small tomato, halved, seeds removed, flesh diced, divided
4 large eggs
Salt and freshly ground black pepper

Method: Preheat oven to 350°F and generously butter 4 (6-ounce) ramekins or custard cups. In a large skillet, heat oil over medium heat. Add garlic and cook one minute. Add Swiss chard; cover the skillet and cook, stirring frequently, until chard is tender, 8 to 10 minutes; add a few tablespoons of water if the skillet begins to dry out. Remove from the heat and pour off any excess liquid. Stir in 1/2 cup of the Parmigiano Reggiano and half the tomato. Spoon the mixture evenly into the ramekins. Break an egg into each ramekin and sprinkle with remaining cheese. Pile remaining tomato around eggs and season generously with salt and pepper. Place on a baking sheet and bake until egg whites are almost completely set, 15 to 20 minutes. Cool 5 minutes before serving.

—Recipe courtesy of Whole Foods Market,

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