Unlike some of my fellow Garden Share Collective bloggers like Dusty Country Road, Our Wee Farm and Strayed from the Table, we don’t have chickens on the allotment. I wish we could, as I love the idea of being able to go and collect fresh eggs each day, but one of the rules of the allotment site is no livestock. So, when I want to have eggs I need to get them from the shops and our local free range supplier.
I do however have a good supply of Swiss Chard, and enjoy using it in many different dishes, such as chard pilaf and chard and blue cheese tarts. This little light lunch is inspired by the desire for my own fresh eggs and my favourite allotment veg, the silken runny yolk perfectly compliments the iron rich earthy flavours of the chard.
You will need (serves 2)
2 eggs
150g Swiss Chard
A few knobs of butter
Salt & pepper
Nutmeg
Preheat the oven to 200°C. Wash the chard and trim off the thicker bits of the stems. Place them in a large hot pan and cook until wilted. Stir in a small knob of butter and a grating of nutmeg, before dividing the chard between two buttered ramekins. Crack an egg into each ramekin, season with salt and pepper, and add another small knob of butter to each of the ramekins. Bake for a 10-12mins until the egg is just set. Serve with toasted sourdough or similar bread. If you’re pining for eggs and soldiers, as I do sometimes, why not serve toast soldiers to dip into the runny yolk.
Spade Fork Spoon 
Looks simple and delicious… could polish some of this off right now!
Yep, had it for lunch the other day. Really delicious!
Looks delicious! 🍴
Thanks Rachel. It’s also really easy. Going to give it a go on the top of the stove in the shed sometime too.
I’m defo going to try this!! I have no excuse, I keep chickens and I grow Swiss Chard! 👍 😀
Thank you! Thank you! Thank you! OMG totally delicious…me and my husband had it for dinner! I did a bigger one, used 2 eggs in each dish and added a sprinkle of chilli flakes and some smoked ham!! Absolutely delicious! 🍴👏😀 so yummy!
Glad it was so good. I was thinking of smoked paprika on top and perhaps even a little chorizo in there too. Thanks for returning and commenting about its success.
It’s defo a dish I’ll be doing again. 🍴If you don’t mind, I’d like to do a blog post and of course I will copy you into it as to where I got the recipe from! The chorizo sounds good, hmmm…I’m sure I have some in the fridge too!! 👍 ooOOoo I might have to make it again tomorrow 😀
Of course, link me in to the post. Really chuffed I’ve inspired you.
That’s great! Thank you 👍
Reblogged this on Electronic Scrapbook and commented:
Will definitely be trying this recipe when my next crop of swiss chard is ready.