Breakfast is often hailed as the most important meal of the day, and what better way to start your morning than with a hearty and flavorful dish like Chard and Gruyère Eggs in the Hole? This delightful twist on the classic eggs in a hole combines tender Swiss chard, creamy Gruyère cheese, and perfectly cooked eggs nestled in toasted bread. Join us as we explore the art of making this mouthwatering breakfast recipe that will elevate your mornings and leave you feeling satisfied and energized.
However, the Chard and Gruyère Eggs in the Hole dance on the palate, harmonizing earthy greens, creamy cheese, and the golden yolk of a farm-fresh egg. As you take your first bite, the crunch of toasted sourdough yields to the tender chard, its vibrant hues promising health and flavor. The egg, nestled within the chard-filled cavity, oozes richness, while the Gruyère adds nutty notes and a gooey finish. It’s a symphony of flavors that transcends the ordinary a breakfast that whispers elegance and sings comfort.
Overall, Creating this masterpiece is surprisingly simple. Cut holes in sourdough slices, sauté rainbow chard until crisp-tender, and nestle the greens into the bread pockets. Crack an egg into each hole, sprinkle with salt and pepper, and shower generously with shredded Gruyère. A quick bake in the oven, and behold: a plate adorned with golden eggs, verdant chard, and molten cheese. Serve immediately, and watch as your breakfast companions marvel at the fusion of rustic and refined. The Chard and Gruyère Eggs in the Hole—where simplicity meets sophistication, and every bite is a celebration of morning magic.
Table of Contents
Chard and Gruyère Eggs in the Hole Ingredients
- 4 slices of bread (whole wheat or sourdough work well)
- 2 tablespoons unsalted butter, divided
- 4 large eggs
- 2 cups Swiss chard, stems removed and leaves thinly sliced
- 1/2 cup shredded Gruyère cheese
- Salt and pepper, to taste
- Fresh herbs, such as parsley or chives, for garnish (optional)
How to Make Chard and Gruyère Eggs in the Hole
- Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with butter or cooking spray.
- Using a round cookie cutter or the rim of a glass, cut a hole in the center of each slice of bread. Reserve the bread rounds for later use.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the Swiss chard and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste, then remove from the heat and set aside.
- Place the bread slices on the prepared baking sheet. Melt the remaining tablespoon of butter and brush it over the bread slices, making sure to coat both sides.
- Toast the bread slices in the preheated oven for 5-7 minutes, or until lightly golden around the edges.
- Remove the baking sheet from the oven and flip the bread slices over. Sprinkle a small amount of shredded Gruyère cheese onto each slice, then carefully crack an egg into the center of each hole.
- Scatter the cooked Swiss chard evenly over the bread slices, making sure to avoid covering the egg yolks.
- Return the baking sheet to the oven and bake for an additional 8-10 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Once the eggs are cooked to your liking, remove the baking sheet from the oven. Sprinkle the remaining shredded Gruyère cheese over the eggs and bread slices, then garnish with fresh herbs, if desired.
- Serve the Chard and Gruyère Eggs in the Hole immediately, while the cheese is still warm and gooey. Enjoy the delicious interplay of flavors and textures as you cut into the creamy eggs and crispy bread.