Baked Eggs with Garlic Sauteed Chard and Polenta

Most often, I prefer small breakfasts to the typical egg, meat, and toast plate. During the week, I like having things like muffins, quickbreads, and fruit around beacause they are so easy to bake. They are also great to have if you are on the go, or when you just don’t have time to sit down for a leisurely morning meal. The only problem is,  sometimes a muffin and a cup of tea or coffee isn’t enough, and I’ll find myself searching for something else to snack on an hour later.

I like eggs for this very reason. I don’t have to eat a ton of them to keep my stomach satisfied, and if I pair them with greens, I feel like I’m getting a complete healthy meal. Unfortunately, because of the morning rush during the week, this only happens on the weekends. After a walk to the farmers market last Sunday, D and I had breakfast at home. I wanted to make eggs and incorporate the red chard I bought at the market. So, instead of doing scrambled eggs or an omelette, I decided to bake the eggs with the chard and polenta.

I started by making the polenta. I added a little butter to flavor it and make it creamy. You can flavor your polenta with herbs, spices, or whatever you like. While the polenta cooked, I sauteed the chard with garlic in olive oil. Once the polenta reached a creamy consistency, I spooned a layer of it into a buttered ramekin. I made enough polenta for 2 servings and divided all of it between the two dishes. I added a few pieces of goat cheese on top of the polenta and topped it with the chard. I then cracked an egg into a bowl and carefully placed it over the chard, yolk intact.

*Optional Step – You can add a layer of garlic and thyme marinara or tomato sauce on top of the polenta before adding the cheese as an option as well. It gives the whole dish extra delicious flavor and smells really good.

It took about 20 minutes for the eggs to cook through to the point where the white portion sets. The yolk actually came out slightly more “done” than I like. So, if you prefer a fairly runny yolk, go for less time or decrease the temperature. I’ve seen recipes out there that suggest doing both, but I think it also depends on the accuracy of your oven as well. So, just be aware and make sure to check on it.

In spite of the yolk thing, this was really delicious. I always think of dishes like this for breakfast or brunch, but it would also make a great quick dinner during a busy week. Especially if you add the marinara sauce.

Baked Eggs with Garlic Sauteed Chard and Polenta
*Makes 2 servings.

2 eggs
2 servings of cooked polenta, flavored your way
1/2 – 3/4 large bunch of chard, rinsed, chopped, stems removed
3 cloves of garlic, chopped
2 tsp fresh thyme, chopped
3 tbsp olive oil
3 oz goat cheese, parmesan, or cheese of your choice
freshly grated nutmeg
salt and pepper to taste

*Optional – 1/2 -1 cup marinara/seasoned tomato sauce

Preheat oven to 400. Butter two 4 1/2 – 5  inch diameter ramekins.

Make polenta according to your package directions, and be sure to add in any flavors, spices, and/or extras you like. When polenta is done, divide between the two ramekins. If using marinara: Heat a tablespoon of oil in small pot and add a teaspoon of chopped garlic. Add the thyme once the garlic becomes fragrant. Add the marinara sauce and heat though until boiling and let simmer for about 5 minutes. Set aside. In another pan, heat 2 tablespoons oil in a pan, add remaining minced garlic and saute until fragrant. Add chard, season liberally with salt and pepper, and a dusting of fresh grated nutmeg. Saute until leaves are wilted and cooked through, about 5-7 minutes. (It doesn’t take long because the stems have been removed). If you are adding the marinara, spoon just enough to cover the polenta (or to taste). You may have a little sauce leftover depending on how much you use. Layer some goat cheese or parmesan on the sauce and follow that with the chard. Crack an egg into a bowl and slide it on to the greens. Sprinkle the egg with salt, pepper, and freshly grated nutmeg. Add a little more cheese. Bake in preheated oven until egg whites are just set. Check for doneness at 15 minutes, to be safe. Remove from oven or continue to bake to desired consistency.

Tagged as: baked eggs, baked eggs in ramekins, Baking, Breakfast, brunch, egg dishes, garlic sauteed chard, Gluten-Free, goat cheese, greens, nutmeg, polenta and eggs, polenta with butter, red chard, Vegetarian