Baked Eggs with Smoked Salmon, Swiss Chard, and Gouda

smoked salmon baked eggs


6 Eggs

2 Bunches Swiss chard, ribs removed, cut into pieces

3 cloves Garlic, minced

1 large Shallot, thinly sliced

2 tablespoons Olive oil

1/2 teaspoon Kosher Salt

1/2 teaspoon Black Pepper

1/4 cup Gouda, cut into small cubes

4 ounces Smoked Salmon, cut into bite size pieces


Preheat oven to 350 degree Fahrenheit.

In a large skillet, heat the olive oil over medium heat. Add the sliced shallot, sauté until translucent, about 3-4 minutes. Add swiss chard, sauté for 3 minutes until it just starts to wilt. Add garlic, salt, and pepper. Continue to sauté for 2 more minutes. Remove from heat and toss in gouda and smoked salmon, making sure its evenly distributed. Place the mixture in a greased baking dish.

Make 6 small wells in the swiss chard mixture.  Carefully, crack an egg into each well. Bake for 15-17 minutes until eggs are just set but yolks are still runny.

*The swiss chard mixture can be made the day before and sit overnight in the refrigerator. When ready to make preheat the oven and add the eggs, baking according to instruction.

oven baked eggs

Photographed by Alli Shepherd.