Swiss Chard & Tomato Baked Eggs

Hello, lovely contributors and shareholders with MKG!

This week, in your shares, you'll find fresh rainbow Swiss chard and ripe heirloom tomatoes (or plum tomatoes), hand-picked by our lovely student volunteers. The recipe for this week, including these ingredients, is baked eggs! This recipe creates a single serving; however, feel free to double up on the ingredients and make as much as you like.This makes for a great protein-filled breakfast to stay charged up for the day. Not so surprisingly, aside from eggs, Swiss chard is a good source of protein, potassium, fiber, and calcium.

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SWISS CHARD & TOMATO BAKED EGGS

INGREDIENTS

• A cast iron pan / small glass baking dish (safe for oven use)
• A little bit of olive oil
• 1-2 medium-sized MKG slicing tomatoes (or you could use the plum tomatoes!)
• A bunch of MKG rainbow Swiss chard
• 1/2 medium sized onion
• 2 eggs
• Cream cheese
• Grated Parmesan/Romano cheese (to taste)
• 2 cloves chopped garlic (or garlic powder, whichever you prefer)
• 1/4 teaspoon cumin
• 1/4 teaspoon cinnamon
• Salt, pepper, and red pepper flakes (to taste)

INGREDIENTS

making the filling~

1. Preheat oven to 425.
2. Chop garlic cloves, tomatoes, onion, and Swiss chard.
   1. NOTE: The ratio for each of these is totally up to you! I love my Swiss chard and garlic, so I put a lot more in.
3. In a saucepan, saute chopped onions and garlic (or garlic powder) in olive oil. Add chopped Swiss chard to the pan once the onions are tender.
4. Once the Swiss chard has cooked down a bit, add tomatoes.
5. Add cumin, cinnamon, salt, pepper, and red pepper flakes.
   1. NOTE: I tend to put more cinnamon and red pepper flakes. I like to get a bit of spicy and sweet, but the amount of each is completely up to your taste buds.
6. Simmer this mixture in the saucepan for a few minutes on low heat.

putting it all together~

Pour mixture into glass baking dish.

Add dollops of cream cheese on top of the mixture.

Crack eggs over the mixture. Sprinkle Parmesan/Romano cheese over top.

into the oven, we go!~

Place baking dish into pre-heated oven for 5-8 minutes (or until whites of the eggs have settled).

Remove from oven and serve with toast or bruschetta!

You're welcome to experiment with different spices/cheeses/veggies to add to these baked eggs. It makes for an easy, yet elegant breakfast.

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Once again, we want to thank you for your continual support of Morven Kitchen Garden. We hope you get a chance to try out a variation of this recipe. If you have any questions or want to let us know how it turned out, feel free to post a comment here or send us an email.

Love,

MKG