Creamy Swiss Chard and Eggs

A recipe that is creamy and indulgent. Rich and flavorful. Creamy Swiss Chard and Eggs pairs perfectly with fresh toast, yummy biscuits or fresh fruit.

Let me recap the last few weeks for you:

We got chickens.

We got more chickens.

We got lots of calls from people wanting to give us more chickens (their chickens).

Tomorrow we are getting even more chickens.

That about sums it all up!

Life has been about one thing lately, chickens. I stand corrected, life has been about many things lately, but when you have chickens and just keep adding to your chicken numbers, nothing else seems to matter at the time. Trust me, you should see my house right now. One word “BOMB”! Am I allowed to say that on a blog? Let me rephrase that so I don’t have national security shutting down this little food and natural living with chickens blog… it’s a disaster. The good lived-in kind of disaster. A functional, organized disaster. The kind of house that says, “Hey we are too busy watching and playing with chickens all day, but we will get back to you soon”.

With all these chickens, we are enjoying our fair share of fresh eggs.

A recipe that is creamy and indulgent. Rich and flavorful. Creamy Swiss Chard and Eggs pairs perfectly with fresh toast, yummy biscuits or fresh fruit.

Nothing compares to the feeling to walking into your backyard, unlatching the chicken coop door,Β  popping your head in, and finding the most beautiful and unique eggs. I usually do a happy dance, thank the chickens, and shout to the kids, “Look! Look!” And I am the adult!

The joy of fresh eggs that are still warm delights this city-dweller’s heart.

Lots of fresh eggs means we are eating eggs a lot!

What’s for breakfast? Eggs!

What’s for lunch? Eggs!

Dinner? I got, eggs! Of course.

A recipe that is creamy and indulgent. Rich and flavorful. Creamy Swiss Chard and Eggs pairs perfectly with fresh toast, yummy biscuits or fresh fruit.

Maybe the egg-eating has not been that drastic, but when you have fresh eggs just staring you down from the quiet kitchen counter, it’s like they are constantly screaming, “Use me! I’m fresh and oh so good!” And whom am I to say, “No, wait for another day”.

A recipe that is creamy and indulgent. Rich and flavorful. Creamy Swiss Chard and Eggs pairs perfectly with fresh toast, yummy biscuits or fresh fruit.

Lots of egg-eating means I am having to get creative. Don’t get me wrong I love scrambled, fried, and hard-boiled eggs. They are my go-to breakfast many mornings, but sometimes, particularly on the weekend, I desire something more. A special breakfast. A breakfast that celebrates late mornings, coffee, and kids jumping on the couch (unfolding all my laundry).

The recipe I am sharing today is that kind of recipe. A special recipe that is creamy and indulgent. Rich and flavorful. Creamy Swiss Chard and Eggs pairs perfectly with fresh toast or soaked biscuits and fresh fruit.Β  This breakfast is perfect for the slow-down and smell the coffee morning.

A recipe that is creamy and indulgent. Rich and flavorful. Creamy Swiss Chard and Eggs pairs perfectly with fresh toast, yummy biscuits or fresh fruit.

Creamy Swiss Chard and Eggs
 
Ingredients
  • 1 Tablespoon butter or ghee
  • 1 bunch of Swiss Chard, chopped
  • ¼ cup fresh herbs , chopped (I used rosemary, basil, and parsley)
  • ¼ cup red pepper, chopped
  • ¼ cup red onion, chopped
  • Pinch of salt
  • ⅓ cup heavy cream
  • ½ cup feta cheese, crumbled
  • 4-6 eggs
  • pepper, to taste
Instructions
  1. Preheat the oven to 350ΒΊ.
  2. In a skillet, I prefer cast iron (like this one), melt a tablespoon of butter of ghee. Add in the onions and peppers and cook until soft and onions translucent. Add in the fresh herbs and cook for a minute. Add the Swiss Chard and allow to cook until all the leaves are wilted (about 3-5 minutes).
  3. Turn of the heat. Pour the heavy cream evenly over the chard mixture.
  4. Sprinkle the feta crumbles over the top of the cream and chard.
  5. Crack the eggs, evenly, over the creamy mixture.
  6. Bake in the oven for about 20-25 minutes, depending on if you like your yolks runny or just soft. I prefer soft yolks vs. runny. Just keep an eye on the eggs around the 15-20 minute mark if you would like runnier yolks.
  7. Take out of the oven and serve the eggs and chard mixture warm with toast or soaked biscuits and butter.
  8. Top the eggs, if desired with pepper and fresh chopped herbs.

A recipe that is creamy and indulgent. Rich and flavorful. Creamy Swiss Chard and Eggs pairs perfectly with fresh toast, yummy biscuits or fresh fruit.



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14 Comments

  • This looks beautiful and delicious! I have only tried Swiss chard once and didn’t love it, but I bet I’d like it with all that cream and feta. I’m so jealous of all your chickens and fresh eggs. I wish I had room for chickens, but for now I will have to stick to cats…and they don’t lay ANYTHING :/

    • Kristin says:

      Thank you. I think cream and cheese make everything taste awesome :)! Oh and butter :). I really am enjoying our chickens. We are smack in the middle of a busy city so it’s pretty funny that we have this little chicken farm in our backyard. So far we are enjoying all the benefits of our new pets too.

  • Abby says:

    This sounds delicious! We planted Swiss chard but it doesn’t seem to be doing so well πŸ™
    I can’t wait for our chicks to start laying, we have 25 three day old peepers (just got them!) they are incredibly adorable!
    Love reading your posts as this lifestyle is fairly new for my family as well!

    • Kristin says:

      Thank you. It is really good! My Swiss Chard didn’t do well this past year either. I am going to try again this Fall. I love, love, love Swiss Chard so I was pretty disappointed. If I figure out the trick to growing it, I will let you know. Three day old chicks sound so cute! The chicken thing gets pretty addictive. We are loving the chickens and the eggs. Can’t wait to hear about your chickens!

  • Stefanie Mayer says:

    I made this recipe with kale and raw cheddar bc I didn’t have chard or feta. It was sooo good! Thanks for sharing another great recipe πŸ™‚

  • LInda says:

    Just found this and am going to try. I have a bunch of swiss chard in the freezer from last years garden!

  • Larissa says:

    All I could find was rainbow chard so I used that- SO delicious! I couldn’t sell the kids on it- because like they said it has “yucky” stuff in it- but I keep trying. My husband said it was great and everything perfectly complemented each other. Thanks for a great recipe!

  • Julie says:

    I didn’t have a lot of the ingredients, but this sounded so good I couldn’t help myself but try it. I substituted green pepper for red pepper, sweet yellow onion for red onion, parmesan for feta and whole milk for heavy cream. I also did not want to heat up my oven (really hot here), but just pushed the chard to the side while I dropped the eggs in the bottom of my cast iron pan. I threw on the lid and turned the temp down a little. Honestly, I expected it to be not so spectacular with all of my “sub-par” additions…but it was DELICIOUS!!! Even my one-year-old was saying “yum” as she at it! πŸ™‚ Great recipe! Thanks for your post and pictures! One of these days, I’ll get all the “real’ ingredients and enjoy the recipe to it’s greatest potential!! πŸ™‚

    • Kristin Marr says:

      Thank you so much for sharing, Julie! Your combo sounds amazing, I hope you wrote it down :). And I’m so glad even the one-year-old loved the dish. That’s a huge compliment!

  • Cindy Wittman says:

    Oh my! My body NEEDED this food. Tastes so wonderful I had to control myself not to eat the whole pan full! A terrific winter meal.

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