This post goes out to our CrossFit Ktown team, ‘Jacked & Tan,’ who are competing in the CrossFit Central East Regional competition this weekend!! SO very proud to work out along side them and be coached by them! Can’t wait to watch you on the computer with a drink in my hand as you dominate the Central East region!
Funny story: the wee one and I have Mommy and Me swim classes this week, and one of the other moms asked me to explain CrossFit. I gave my usual garbled response (because I get so excited talking about it that my words trip over each other- true story) and then I proudly showed her my ripped calluses from finally achieving my goal of real, unassisted pull-ups in the workout today. She was totally grossed out, and I’m pretty sure she told her daughter to pee in the pool right next to us.
So let’s talk food. I picked this recipe specifically to share today because I’m pretty sure CrossFitters make up about 73% of the world’s egg consumption. And while I am perfectly happy to eat eggs on a daily basis, I am not perfectly happy to eat them the same way on a daily basis. I need variety. Excitement. Pizzaz.
Obvi anything egg-related goes smashingly with anything bacon-related, but let’s stay seasonal (aka use things in my CSA basket) and healthy (aka add things that are green) and superbly tasty (aka with heavy cream and cheese). I give you the Best Baked Eggs Ever.
I know, I know- at first glance they are ugly and messy, like that pimply kid with mismatched shoes and at your 8th grade dance. But we all know that’s the kid who grows up to become the heartthrob of his fraternity and run a company like Microsoft, so please understand that this picture is only aesthetically deficient and has nothing to do with the actual taste. The actual taste is perfect.
Not a natural-born lover of all hearty greens, simmer them in cream and season them appropriately and you have me at ‘hello.’ Seasoning is key to the awesomeness of this dish. If you season at each step, the resulting flavor is what earns this the name of Best Baked Eggs Ever. It’s creamy, savory and amazingly good for you all at the same time. Hit the egg timing right on the money for runny yolks and just-cooked whites, and you throw in a silky texture. Win win win!!
There are those people who consume food only for its nutritional makeup, leaving taste and sophistication by the wayside. Don’t be a member of that super-sad group! You can eat things that would satisfy Julia Child and support your goal of finally get those gorgeously-ripped pull-up hands. Start with this.
(And GOOO Team Jacked & Tan!!)
- 2 T olive oil
- 2 onions, thinly sliced
- 4 garlic cloves, finely chopped
- Kosher salt, freshly ground pepper
- 2 large bunches Swiss chard, thick center ribs and stems removed, leaves coarsely chopped (about 12 cups)
- ½ cup heavy cream
- 12 large eggs
- 2 ounces sharp white cheddar, grated (about ½ cup)
- Preheat oven to 400°.
- Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes.
- Add chard to skillet by the handful, tossing to wilt between additions. Cook, tossing often, until tender, 8-10 minutes. Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper.
- Spread chard mixture evenly in a 13x9-inch baking dish. Using the back of a spoon, make 12 'wells' in the chard mixture (it's ok if you can see the bottom of the baking dish). Crack 1 egg into each 'well,' and try to make sure there is some of the chard mixture separating each egg- it will look prettier that way. Season eggs with salt and pepper. Sprinkle cheese evenly over the eggs.
- Bake, rotating dish once, until egg whites are almost set and yolks are still runny, about 13-15 minutes (but check earlier, especially if the eggs are touching the bottom of the dish- overcooked eggs are totally no bueno). Let stand 5 minutes before serving.