A series of unfortunate orthodontic events have been happening to me since last fall, in different and I think increasing levels of awfulness. And while orthodontia is generally terrible for lots of reasons (it’s conspicuous, it hurts, etc.), for me the worst part has been the impact it’s had on what, when and how I eat. It’s made me realize just how important food is to me, and it’s been a difficult adjustment.
First it was Invisalign, which was not invisible and forced me to plan out my meals, cut out snacking almost altogether and significantly curb my red wine and coffee intake. This week I transitioned into clear braces, and boy oh boy, this is tough. I’m now drinking coffee like an addict again but only because eating anything is painful, cumbersome and messy. I’d forgotten about the long list of forbidden foods, all of which are delicious. It’s going to take some getting used to.
All this is to say that for the next few months, you’re in for a lot of recipes that are soft, nut-free and braces friendly! I was lucky enough, after two hours in the orthodontist’s chair, to come home to this amazing baked eggs dish for dinner, which is the perfect texture for sore teeth. I’d never actually made baked eggs before I came across this recipe in Bon Appetit, and I can’t believe how much I’ve been missing. Somehow these eggs make even Swiss chard, a vegetable which, let’s be honest, is palatable but not particularly delicious, taste like a million dollars.
This is obviously a fantastic brunch dish (I like to serve it alongside roasted potatoes and toast), but as I mentioned above, I’ve also taken to eating it as a weeknight dinner. You can make the swiss chard mixture a day in advance and then quickly assemble and bake on Monday, and it lasts in the fridge and reheats well for several days after that. It also contains all the crucial elements of a meal (vegetables, protein and…cheese?) which is particularly welcome after a long day at work when reheating more than 2 things makes me want to cry, or not eat at all.
So stay tuned for more tales of woe – I can assure you this is only the beginning – and in the meantime, pop these eggs in the oven this weekend for a special brunch treat. And then, I don’t know, maybe pop them in again on Monday night…
Note: Take the eggs out of the oven when the whites are slightly undercooked; carryover cooking will finish them.
Do ahead: The chard and cream can be made 1 day ahead. Cover and chill. Reheat before transferring to baking dish.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 4 garlic cloves, finely chopped
- Kosher salt, freshly ground pepper
- 2 bunches Swiss chard, thick center ribs and stems removed, leaves coarsely chopped (about 12 cups)
- 1/2 cup heavy cream
- 12 large eggs
- 2 oz. sharp white cheddar, grated (about 1/2 cup)
Instructions
- Preheat oven to 400°. Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes.
- Add chard to skillet by the handful, tossing to wilt between additions. Cook, tossing often, until tender, 8-10 minutes. Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper.
- Spread chard mixture evenly in a 13x9x2-inch baking dish. Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture. Crack 1 egg into each divot. Season eggs with salt and pepper. Sprinkle cheese over.
- Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes. Let stand 5 minutes before serving.
Notes
From Bon Appetit May 2013
March 10, 2017 at 12:13 pm
So sorry to hear about all your tribulations. I have been enjoying your site so much and am welcoming this easy dish to my repertoire.
BTW, I made your recent nut recipe. Luckily I had them on hand while fighting a serious flu. They were one of the few items that still tasted delicious.
Thank you!
March 10, 2017 at 2:59 pm
I’m so glad you’re enjoying the blog and cooking along, Brigitte! Thanks for writing.