I came across this recipe on the Food52 website, and it grabbed my attention for a few reasons: eggs, bacon, olives and feta. I’ve really enjoyed some new and unique egg recipes this year, like Turkish Eggs, and Eggs Baked in Ricotta, but this one is even more unique.
The combination of ingredients, which includes chard, was an obviously delicious pairing with eggs. (I had to substitute spinach for the chard.)
From Food52: “This one is for all of you out there who, like us, crave salty over sweet in the morning. Olives, feta, and bacon all make this dish absolutely sing with bold flavors. Baked in a deeply savory mixture of cream, chard, and all the other aforementioned good stuff, the humble egg goes from everyday staple to absolute luxury. Sprinkle some toasted panko over the top to give the whole thing a textural punch, and you’re done.”
Recipe reprinted with permission from The Modern Proper: Simple Dinners for Every Day (Simon & Schuster, April 2022), written by Holly Erickson and Natalie Mortimer.
Baked Eggs with Green Olives and Feta
4 slices thick-cut bacon, chopped
1/2 small yellow onion, diced
4 garlic cloves, minced
4 cups chopped Swiss chard leaves, or spinach
1/2 cup pitted Castelvetrano olives, halved
4 large eggs
2/3 cup heavy cream
1 tablespoon unsalted butter
1/4 cup panko
1/4 cup crumbled feta
2 tablespoons minced chives
1/4 teaspoon freshly cracked black pepper
Crusty bread, for serving
Heat the oven to 425°F with a rack in the center position.
Place the bacon in a medium ovenproof skillet. Set the skillet over medium heat and cook, stirring occasionally, until the bacon crisps and the fat is rendered, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving the fat in the pan.
Add the onion to the bacon fat and cook, using a wooden spoon to scrape any browned bits from the bottom, until softened and translucent, about 5 minutes. Add the garlic and half of the chard and cook, stirring occasionally, until the chard is wilted, then add the remaining chard to wilt, about 2 minutes total. Return the crispy bacon to the pan and add half the olives. Remove the skillet from the heat.
Using a spoon, create four wells in the chard mixture. Crack one egg into each well, one at a time. I added a 1/4 teaspoon of butter to each well before pouring in the eggs. Pour the cream over the entire dish. Bake until the egg whites are no longer transparent, 10 to 12 minutes.
Meanwhile, melt the butter in a small skillet over medium heat. Add the panko and cook, stirring to coat, until toasted, about 2 minutes. Sprinkle the toasted panko all over the baked eggs. Add the feta, the remaining olives, the chives, pepper, and flaky salt.
Serve with crusty bread alongside.
I placed some of the chard/spinach and egg mixture on the bread like a bruschetta. Fabulous.
Everybody knows I’m a cheese-crazed individual, but in this case, the eggs are rich with the bacon, olives, and cream, that I don’t think the feta is necessary. And you don’t hear me saying that very often!
What was wonderful was the toasted panko crumbs. A perfectly wonderful egg dish.