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A pan of baked eggs with silverbeet and leeks, sprinkled with feta.

Baked eggs with leeks, feta and silverbeet (Swiss chard)

Robyn
These simple baked eggs are an easy one-pan recipe for a lazy brunch, lunch or simple dinner. Eggs are nestled in a bed of tender leeks, silverbeet (Swiss chard) and herbs, then sprinkled with salty feta and cooked until the egg yolks are set to your liking.
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Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Course Breakfast | Brunch, dinner, Lunch
Cuisine International
Servings 4 people
Calories 240 kcal

Equipment

  • 1 heavy bottomed pan with lid 26 cm / 10 inch in diameter.

Ingredients
  

  • 2 tablespoons olive oil
  • 2 leeks washed and finely sliced
  • 3-4 sprigs fresh thyme
  • 1 clove garlic crushed
  • 150g (5 oz) silverbeet / Swiss chard leaves (weight after stems removed)
  • 2 tablespoons chives finely chopped
  • 2 tablespoons fresh parsley finely chopped
  • 6 eggs size large
  • 70g (2½ oz) feta
  • salt
  • black pepper
  • hot smoked paprika optional

Instructions
 

  • In a large heavy bottomed saucepan with a lid, cook the washed and finely sliced leeks with the thyme over a low heat, covered, for 15 minutes until soft. Stir occasionally to make sure the leeks aren't sticking to the bottom of the pan.
  • Wash then finely slice the silverbeet / Swiss chard leaves and add to the leeks with the crushed garlic. Cook for 3 minutes, until the silverbeet / Swiss chard has wilted.
  • Stir in half the fresh chives and parsley, and season with salt and black pepper (don't add too much salt as the feta is salty).
  • Make 6 wells in the leek mixture and carefully break an egg into each well.
  • Crumble over the feta.
  • Cover with the lid and cook for 4-5 minutes on a medium heat until the egg whites have set and the yolks are runny (it will continue to cook as it sits).
  • Sprinkle with the remaining chives and parsley and add a pinch of hot smoked paprika (if using).
    Serve immediately with lots of buttered toast.

Notes

  • Eggs - my eggs are size large, weighing around 55g / 2 oz each. If you are using smaller eggs check them 1-2 minutes before the recipe states to avoid overcooking them.
  • Leeks - 2 small leeks or 1 large leek.
  • Silverbeet - or Swiss Chard. You can use rainbow chard in this recipe if you prefer. I use just the leaves in this recipe. If you don't want to waste the stems, this sautéed silverbeet recipe is great for using them up, or add them to this silverbeet soup. Substitute with spinach if you prefer.
  • Feta - I recommend using a creamy feta, as it softens in the heat and melts in amongst the eggs and vegetables. You can substitute with goats cheese, or if you want to make this a dairy free dinner leave the cheese out altogether, but add a generous pinch of salt.
  • Herbs - fresh thyme is cooked with the leeks. Fresh chives and parsley add extra flavour to the finished dish. You could substitute with a pinch of dried herbs or these parsley substitutes.
  • Smoked paprika - I use a hot smoked paprika for a hint of heat as well as smokiness. If you don't have hot smoked paprika you can substitute with smoked paprika and a little hot paprika, or top with a sprinkling of chilli flakes instead.

Nutrition

Calories: 240kcalCarbohydrates: 9gProtein: 12gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 261mgSodium: 383mgPotassium: 347mgFiber: 2gSugar: 2gVitamin A: 3735IUVitamin C: 22mgCalcium: 177mgIron: 3mg
Keyword Baked eggs, braised eggs, egg recipe, silverbeet recipe

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