Baked eggs are an essential peak to conquer on the 100-ways-egg chef’s hat. These little buggers are easy to make and totally versatile. Besides being a hearty breakfast, they can be made lighter or heavier (take or leave cream, greens, breakfast meats, and cheese), and can be dressed up for dinner. But best of all, they have the essential food groups to cure a hangover: carbs, lipids, and some vitamin C thrown in for good measure. This particular baked eggs recipe cured the effects of a Maker’s Mark bender.
Makes 2 servings
1 bunch chard, washed, stems removed, and coarsely chopped
3 thin slices of honey ham, cut into squares
1 tablespoon maple syrup
1 cup Gruyere, grated
4 slices chewy country loaf pitted with raisins, toasted
2 7” ramekins
Preheat the oven to 400. Heat a dab of butter on medium low, and then add the chard. Stir around and wilt. Add in some nutmeg, salt, and pepper. Set aside. Heat another dab of butter on medium, add the ham and fry for a couple minutes. Once starting to turn brown, add in the maple syrup and saute until cooked.
Line the bottom of the ramekins with bread (cut them to fit if necessary). Lay the greens over the bread, then add the ham on top. Make two circular holes on either side as space for the eggs. Add on most of the cheese. Crack two eggs in each ramekin, making sure not to split the yokes. Add on the remainder of the cheese and sprinkle some pepper and nutmeg on top. Place in the oven for 12-15 minutes until the whites turn color but the yoke is still runny. Serve immediately.