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.
Nothing compares to the feeling to walking into your backyard, unlatching the chicken coop door, 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.
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”.
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. This breakfast is perfect for the slow-down and smell the coffee morning.
Creamy Swiss Chard and Eggs
- Preheat the oven to 350º.
- 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).
- Turn of the heat. Pour the heavy cream evenly over the chard mixture.
- Sprinkle the feta crumbles over the top of the cream and chard.
- Crack the eggs, evenly, over the creamy mixture.
- 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.
- Take out of the oven and serve the eggs and chard mixture warm with toast or soaked biscuits and butter.
- Top the eggs, if desired with pepper and fresh chopped herbs.