Eggs and the Big Hot Box

Eggs from the oven

Eggs from the oven

I really like that big hot box known as the oven.  I like the stove top alright, but the heat only comes from the bottom…  and you have to babysit most of the things you cook there.  Not so with the Big Hot Box.  Heat all around, cover if you want to retain moisture, uncover to reduce moisture.  Preheat, load it up and glance at the clock.  Easy peasy.

I recently made some baked eggs.  I wanted to make quiche but I was much too lazy to make a crust.  So here we go…

Preheat the oven to 375 degrees.  In a medium size skillet or wok heat a small amount of  oil and drop in the leeks.  Stir for 2-3 minutes, then add the swiss chard.  Stir over medium heat until the greens have reduced in size to half.  Place in a bowl and set aside.

Lightly oil a small oven proof dish.  In a bowl beat up 6 eggs, 1/4 cup half & half, and some grated cheese.  Whip with a large whisk, aerating the mixture.  I added in a few broken up pieces of bread at this point.  Now dump the swiss chard and leeks into the eggs and whip it all together.  Pour into the oiled dish and place in the oven for 15-20 minutes.  Bake until eggs are firm.  Serve with buttered toast. ~TH~

Eggs with Swiss Chard

Eggs with Swiss Chard


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