Chard and Gruyère Eggs in the Hole

Name: Chard and Gruyère Eggs in the Hole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 6 slices sourdough bread; 3 tbsp. butter; 1 bunch (about 6 oz.) rainbow chard, trimmed, chopped; 6 large eggs; 4 oz. shredded Gruyère cheese

By The Good Housekeeping Test KitchenPublished: Apr 12, 2017

Breakfast In Bed - Chard and Gruyère Eggs in the Hole

Mike Garten

Yields:

6 serving(s)

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

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With sautéed chard and melted gruyére, this egg-in-the-hole recipe might be our fanciest one yet.

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Ingredients

6 slices sourdough bread
3 Tbsp. butter
1 bunch (about 6 oz.) rainbow chard, trimmed, chopped
6 large eggs
4 oz. shredded Gruyère cheese

Directions

1. Step 1Preheat oven to 425°F. Spray large baking sheet with nonstick cooking spray.
2. Step 2With 2 1/2-inch-wide round cookie cutter, cut holes from centers of bread slices. Arrange bread and cutouts on prepared baking sheet. Bake 5 minutes or until slightly dry, turning bread over halfway through.
3. Step 3 In 12-inch skillet, melt butter on medium. Add chard and 1/4 teaspoon salt; cook 8 to 10 minutes or until stalks are crisp-tender, stirring occasionally. Divide chard among bread slices, spreading around holes. Add egg to each hole; top each with pinch of salt and pepper. Sprinkle Gruyère over chard and cutouts.
4. Step 4Bake eggs 8 to 12 minutes or until whites are set but yolks are runny. Serve immediately.