- 8 eggs
- 1/2 cup plain Greek yogurt (optional)
- 1 bunch chard leaves, washed and sliced into thick ribbons
- Washed chard stems, sliced
- 2 TB extra virgin olive oil
- 1 clove of garlic, finely chopped into a paste
- 2 TB chopped mixed herbs: cilantro, parsley, basil or any mix
- Salt & pepper
- 2 TB Butter, cut into small pieces
- 1/2 cup grated Carmody cheese
- Preheat your oven to 300 degrees Fahrenheit. Heat a large cast iron skillet over medium heat and add the 2 tablespoons of extra virgin olive oil to the pan and add the chard stems. When the stems are almost tender, add the chard leaves and season with salt and pepper. Continue cooking until the leaves are tender, and turn off the heat.
- Make 4 big wells in the leaves, and crack 2 eggs into each one. It’s okay if they leak out over the rest of the greens. Season the eggs with a little salt and pepper, and top with the dabs of butter and the grated cheese. Put into the 300 degree oven to bake.
- While the eggs are baking, put the Greek yogurt into a bowl and add in the garlic, herbs, and salt and pepper. Taste for seasoning (Optional)
- After 15-20 minutes, check on the eggs. The whites should be opaque, and the yolks still runny on the inside. If the whites need more time, rotate the pan and continue cooking another 5-10 minutes.
- When the eggs are done, portion 2 eggs into each bowl along with some of the cooked greens. Top with a dollop of garlicky yogurt.
- Serving Size: 4