Creamy Swiss Chard and Eggs
5 from 5 votes

Creamy Swiss Chard and Eggs

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.

Course Breakfast
Cuisine American
Keyword swiss chard eggs
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 1195 kcal
Author Kristin Marr


  • 1 TB butter
  • 1 bunch swiss chard chopped
  • 1/4 cup fresh herbs chopped (I used rosemary, basil, and parsley)
  • 1/4 cup red pepper chopped
  • 1/4 cup red onion chopped
  • 1 pinch salt to taste
  • 1/3 cup heavy cream
  • 1/2 cup feta cheese crumbled
  • 4-6 eggs
  • 1 pinch black pepper to taste


  1. Preheat the oven to 350ยบ.
  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.