Ingredients

The following ingredients have 3 Servings
  • 4 thick bacon slices, cut into 1-inch pieces, optional
  • 1 Tbsp Extra virgin olive oil
  • 1/2 small yellow onion, diced, about 1/2 cup
  • 2 garlic cloves, minced
  • 4 cups roughly chopped Swiss chard leaves, stems removed, about 1 bunch
  • 1/2 cup pitted castelvetrano olives, pitted, sliced, plus more for garnish
  • 2/3 cup heavy cream
  • 4 eggs
  • 1 Tbsp salted butter or olive oil
  • 1/4 cup panko
  • 1/4 cup crumbled feta
  • 1/2 tsp flaky salt for finishing
  • 2 Tbsp minced chives for garnishing
  • 1 loaf of crusty bread, for serving

Instruction

  • Heat the oven to 425°F.In a medium sized ovenproof skillet, cook the bacon over medium heat
  • Transfer the bacon to a paper towel lined plate
  • Drain off all but 1 tablespoon of the bacon grease.Add 1 tablespoon of olive oil to the pan
  • Still over medium heat, add the onions, cooking until beginning to soften, about 5 minutes
  • Add the garlic and swiss chard, continuing to cook until the chard begins to wilt about 2-3 more minutes
  • Return the cooked bacon to the pan along with the olives
  • Remove from heat.Create 4 wells in the chard mixture
  • This is where you will crack the eggs
  • Once all of the eggs are in the wells you created, drizzle the entire dish with the cream
  • Place the dish in the oven and cook for 8-10 minutes
  • Just until the white parts of the eggs are no longer transparent, but the egg yolks are still runny
  • While the eggs are baking, melt the butter in a small skillet, over medium heat
  • Add the panko and toss to combine with the butter
  • Continue cooking and tossing until the panko is golden brown before removing from the heat
  • Remove the eggs from the oven and sprinkle the toasted panko over the entire dish
  • Sprinkle with the feta, extra olives (if desired), flaky salt and fresh chives.Serve alongside some good toasted bread.