This is an all-in-one dish with eggs, vegetables, and grains. It works without the grains, too, but if you make them the night before or have leftovers, it is even easier. Carrots add a sweetness that counters the sometimes almost tannic mineral quality of chard. The eggs are baked “whole”, not mixed in as a batter like a quiche, so the yolks act as a sauce and make for a pretty dish.
INGREDIENTS:
1 bunch chard, leaves and stems separated, stems diced and washed, leaves chopped and washed 2 leeks, whites and pale green parts cut into 2–inch sections, then ¼ inch ribbons, washed and drained 1 large or 2 medium onion, peeled and diced 2 carrots, peeled and shredded on the middle comb of a mandolin, or coarsely grated, 1 inch long 3 cloves garlic, peeled and minced ½ cup white wine-optional 1 tablespoon chopped fresh herbs such as thyme, oregano, and/or marjoram, or half that amount of rosemary Salt and pepper to taste Olive oil as needed 2 cups cooked grains such as farro, wheat berries, brown rice, or even quinoa-optional 2 cups bread crumbs, preferably home made 6 eggs
METHOD:
Heat the oven to 400°F.
Taste a carrot. If it is fairly stiff or very crunchy, bring a small pot of water to a boil and salt the water. Add the carrots and blanch just until they are pliable. Drain and rinse with cool water. Reserve.
Heat a large skillet over medium heat, and coat the bottom with oil. When hot, add the chard stems, leeks, and onions. Toss to coat with oil. Season with salt and pepper. Cook until the vegetables are tender and the alliums are coloring a little. Make a well in the center of the pan and add the carrots. Add a little oil if the pan is dry. Cook until the carrots are softened and sweet, but be sure not to scorch the leeks.
Make a space in the center and add the garlic, cooking until fragrant. Toss to distribute the garlic, and scatter half the herbs over the dish. Toss to mix in and heat through. Add in the grains if you are using them and toss to combine. Season the vegetables with salt and pepper.
If you are using the wine, drizzle it into the pan and toss to coat the vegetables with the wine. Cook until it evaporates.
While the vegetables cook, oil a gratin or casserole dish-11×9 inch roughly-very well.
When the vegetables are cooked, add them to the bottom of the prepared gratin dish, and gently level out, trying not to pack them down.
Lower the heat to medium-low and film the pan with oil, then add the chard leaves, tossing to coat with oil and season gently with salt and pepper. Cook gently to wilt the chard.
While the chard wilts, drizzle a tablespoon of oil into the bread crumbs and toss. The crumbs should be just moistened-not wet, not dry. Just enough oil to help them turn golden without burning. Add the remaining herbs and a little pepper, and reserve.
Once the chard is wilted, use tongs to pull it from the pan so any liquid stays behind. Lay the chard into the gratin onto the base layer of vegetables and gently level out.
Use your fingers or a utensil and make 6 wells in the vegetables around 2½-inches in diameter. Be sure not to go all the way down to the bottom-there should be vegetables at the bottom of each well. (This makes it easier to get the eggs out intact when serving.) Break each egg into a small ramekin (this makes it easier to get the egg into each well without breaking them or dropping them onto the gratin instead of into it.) and then place an egg into each well.
Scatter bread crumbs over the gratin, leaving the eggs exposed or only lightly covered.
Bake in the middle of the oven for 10 minutes until the crumbs are golden and the egg whites are set and the yolks re heated through and starting to set on the surface.
Serve hot. Use a large spoon to scoop under the eggs to retrieve them intact.
Chef’s Notes:
You could make these in individual ramekins for a fancier presentation or to make it easier to serve so there is no worry of breaking the eggs in the dish when serving. A little cheese could be added to the dish as well.
Serves: 4-6
Source: Chef Andrew E Cohen
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