We recently spent a wonderful weekend up on Orcas Island. Well, wonderful except for me falling off my bike. Well, technically, I was still attached to my bike. I’m still trying to perfect getting out of my clip-on pedals when I come to a stop. Sometimes it feels like rubbing your tummy and patting your head. Or chewing gum and walking. It’s just not as easy as it looks.
We headed to Rose’s Bakery for breakfast before catching the ferry home and were wowed by their baked eggs. If you are ever up in the San Juan Islands, this is a restaurant to check out. I even went out and bought a shallow gratin dish to recreate it at home. I’m still trying to get the yolks to turn out perfectly…mine have been completely cooked each time I have made this. I would like them to be slightly runny.
Slightly carmelized onions, lightly sautéed greens from the garden and eggs layed only hours before cooking. I feel like we are extending our lives every time we eat this!
Baked Eggs with Chard
- 1/4 cup purple onion, sliced thin
- 3 cups fresh greens, such as rainbow chard or swiss chard
- olive oil non-stick spray
- salt and pepper
- 2 eggs
Preheat oven to 375. Spray shallow baking dish with non-stick spray.
In a non-stick skillet coated with olive oil non-stick spray, saute onions until soft and slightly brown. Add greens and toss until wilted. Add salt and pepper to taste. Place in baking dish and crack eggs on top. Cover lightly with foil and bake until eggs are done to your liking.
Weight Watcher’s Recipe Builder calculates this recipe as having 5 WWpts+.