Recipe shows eggs aren’t just for breakfast anymore
February 18, 2014
By Maria Nelson
When I was growing up, my mother often served eggs for dinner. The idea that we could have what was usually a breakfast food for dinner was a fun and unique thing for us. For my mother, it was a great way to get a nutritious dinner on the table fast.
We had our fair share of waffles and pancakes for dinner, too, but for some reason, I remember the egg dishes the most. Most frequently, we had eggs in omelets, scrambled or my personal favorite, pan-fried in toad in the hole.
Their relative affordability, high protein content and ease of preparation have made eggs a continued presence on my dinner table through the years. I remember many a late-night nosh during my college years, with soft-boiled eggs and toast, snacking on hard-boiled eggs when my kids were little and time was short, and easy veggie scrambles when a trip to the store was not in the cards for the day.
Eggs really are the perfect canvas for a variety of flavors and meals. These baked eggs are so incredibly simple, and because this recipe prepares them in individual ramekins, they can be customized very easily. If you like it, and can think of it, it will undoubtedly taste great.
Some of my favorite additions to this recipe include roasted garlic, sautéed mustard greens, fresh spinach, sautéed bell peppers, avocado, jalapenos, ham or turkey, mushrooms, green onions and low-fat chicken sausage. This meal also suits perfectly for breakfast, too, lunch or brunch even. You can even prepare each ramekin the night before, cover it and then pop it into the oven prior to serving.
Specifically for this recipe, I felt that polenta or grits would help round out the flavors and make the dish more substantial. Polenta makes this suitable for gluten-free diets or, if you’d prefer, you could certainly replace the polenta with pureed potatoes or hash browns.
Total bake time is about 15 minutes, so it’s conceivable that if you have all the ingredients ready to go, you can have a healthy, protein-packed dinner made and served in no more than 20 minutes. It’s safe to say we’re all fans of that.
Baked Eggs with Polenta, Prosciutto and Swiss Chard
- 4 slices prepared polenta, sliced ½-inch thick or 1 cup prepared grits
- 12 slices prosciutto, chopped
- 1 cup chopped Swiss chard, stems removed
- ½ cup crumbled goat or feta cheese
- 4 eggs
- Salt and pepper to taste
Preheat oven to 400 degrees.
Sautee the chard in a medium saucepan with 2 tablespoons of water just until wilted, about 5 minutes. Set aside. Evenly divide and layer the polenta, prosciutto and chard into four medium-sized, oven-safe ramekins. Sprinkle half of the cheese on top of the chard in each bowl, crack one egg on top of the cheese, sprinkle with salt and pepper, and then add the remainder of the cheese. Place ramekins onto a baking sheet and bake for 15-18 minutes until the egg is cooked thoroughly. Let cool 5 minutes and then serve.
Maria Nelson is a blogger and food photographer living in Issaquah. Her work has been featured in The Huffington Post, Relish Magazine, Buzz Feed, Daily Candy and other online publications. Find her at www.pinkpatisserie.blogspot.com.