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Chard & gruyère eggs in the hole

  • 10 min
  • 40 min
  • 6
  • Easy
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Chard & gruyère eggs in the hole

Recipe Ingredients

  • 6 slices sourdough bread
  • 3 tbsp butter
  • 1 bunch (about 170g) Swiss chard, trimmed and chopped
  • 6 large eggs
  • 110g Gruyère cheese, grated

Recipe Directions

  1. Preheat oven to 220°C. Spray a large baking tray with nonstick cooking spray.
  2. With a 6cm-wide round cookie cutter, cut holes from centres of bread. Place bread and cutouts on prepared baking tray. Bake for 5 minutes or until slightly dry, turning bread over halfway through.
  3. In a 30cm frying pan, melt butter on medium. Add chard and ¼ tsp salt; cook for 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 with a pinch of salt and pepper. Sprinkle Gruyère over chard and cutouts.
  4. Bake eggs for 8 to 12 minutes or until whites are set but yolks are runny. Serve immediately.
  5. EACH SERVING: About 1 170kJ, 15g protein, 15g carbohydrate, 17g fat (9g saturated), 1g fibre, 470mg sodium.

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