Tuesday, January 18

Baked Eggs with Red Peppers, Swiss Chard & Goat Cheese by @SustainableCook

One Seed Chicago's project this year will demonstrate how easy it is to go from seed to table and share a healthy meal from produce that's locally sourced and grown in your own garden. We'll be posting recipes for each of the candidates provided by local chefs, foodies and gardeners. If you'd like to participate see here for contact information. 

Baked Eggs with Red Peppers, Swiss Chard & Goat Cheese
Serves 8

2 tablespoons extra-virgin olive oil, plus more to grease the baking pan
1 red pepper, ribs and seeds removed
1 bunch Swiss chard, ribs removed
10 eggs
½ cup heavy cream
1 ½ teaspoons kosher salt
½ teaspoon freshly ground pepper
3 scallions, trimmed and finely chopped
2 ounces fresh goat cheese

EQUIPMENT SUGGESTED: A large non-stick sauté pan and a 9 by 13-inch baking pan.

METHODS: Grease the baking pan. Slice the red peppers ¼-inch thick and coarsely chop the Swiss chard. In the sauté pan, heat 1 tablespoon of olive oil over medium heat until hot, but not smoking. Add the red pepper and sauté, stirring often until it's softened and colored, but not blackened. Remove the pepper slices from the pan. Add remaining tablespoon of olive oil to the sauté pan, heat until hot, add Swiss chard and cook until wilted. Continue to cook until any water that the chard has released has evaporated. Add the chard to the peppers and let cool. In a large bowl, whisk together the eggs and the cream. Add the scallions, peppers, and Swiss chard. Season with kosher salt and freshly ground pepper. Pour into the prepared baking pan. Coarsely crumble the fresh goat cheese and sprinkle over the egg mixture. Turn oven on to 350ºF. Bake for 45-50 minutes or until the center is almost completely set and the eggs are golden. Cut into squares.

DO-AHEAD NOTES: The eggs can be baked the day before and refrigerated. Serve at
room temperature or reheat in a 400º F oven for 7-10 minutes.

Melissa Graham, a former attorney, is the founding Executive Director of Purple Asparagus, a non-profit dedicated to bringing families back to the table by promoting and enjoying all the things associated with good eating, eating that's good for the body and the planet. Purple Asparagus teaches families and children about healthful, sustainable eating in schools, community centers, and farmers' markets in Chicago's neediest communities. She speaks and writes regularly on sustainability both as The Sustainable Cook for the The Local Beet.com and for Little Locavores. When she’s not in the kitchen or the classroom, you can often find Melissa shopping at the Green City Market where she serves as the membership chair. You can follow her on Twitter @SustainableCook.

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