Mike Garten

With sautéed chard and melted gruyére, this egg-in-the-hole recipe might be our fanciest one yet.

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Yields: 6 servings Prep Time: 0 hours 10 mins Cook Time: 0 hours 30 mins Total Time: 0 hours 40 mins

Ingredients 6 slices sourdough bread 3 tbsp. butter 1 bunch (about 6 oz.) rainbow chard, trimmed, chopped 6 large eggs 4 oz. shredded Gruyère cheese This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Preheat oven to 425°F. Spray large baking sheet with nonstick cooking spray. With 2 1/2-inch-wide round cookie cutter, cut holes from centers of bread slices. Arrange bread and cutouts on prepared baking sheet. Bake 5 minutes or until slightly dry, turning bread over halfway through. In 12-inch skillet, melt butter on medium. Add chard and 1/4 teaspoon salt; cook 8 to 10 minutes or until stalks are crisp-tender, stirring occasionally. Divide chard among bread slices, spreading around holes. Add egg to each hole; top each with pinch of salt and pepper. Sprinkle Gruyère over chard and cutouts. Bake eggs 8 to 12 minutes or until whites are set but yolks are runny. Serve immediately.

Nutritional information (per serving): 280 cals, 15 g protein, 15 g carbs, 17 g fat (9 g sat), 1 g fiber, 470 mg sodium.

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