Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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Recipes from the Test Kitchen - Breakfast

Baked Eggs with Swiss Chard, Onions, and Serrano Ham

Makes 6 servings
Baked Eggs with Swiss Chard, Onions, and Serrano Ham

Here's an easy brunch idea that can be prepared the night before.  Instead of using spinach and bacon, I've taken this baked egg dish in a new direction by using swiss chard, crispy serrano ham, and a red pepper ancho sauce to top it off.  I prepped the sauce, the vegetable base, and the serrano the day before.  Fill your ramekins, wrap, and place in the refrigerator.  The next morning you only have to preheat the oven and add the eggs.  By the time the table is set and the coffee is made, you'll have a brunch dish that's sure to wake up your taste buds.

Ingredients

1 tablespoon olive oil
4 ounces (1/8-inch thick slices) serrano ham, cut into 1/2-inch dice
1 large white onion, diced (1 cup)
1 pound swiss chard, thick stems cut out and discarded, sliced into 1/2-inch strips
salt
6 large eggs
About 1 cup Roasted Red Pepper Ancho Sauce
1/4 cup grated queso anejo or other garnishing cheeses like parmesan or romano
1/4 cup chopped cilantro for garnish

Directions

Heat the olive oil in a very large (12-inch) skillet over medium high heat.  Scoop in the diced serrano ham and cook until crispy, about 5 to 6 minutes.  Remove the serrano using a slotted spoon to a plate lined with paper towels.  Drain off all but 1 tablespoon fat from the skillet and return it to the stove.  Scrape in the onions and cook until golden brown, about 6 minutes.  Add the swiss chard, 1/4 cup water, and 1/4 teaspoon salt.  Stir and continue cooking for 7 to 8 minutes or until the swiss chard is tender.  Divide the swiss chard and onion mixture between the six 6-ounce ramekins and top with the crispy serrano pieces.  Wrap and refrigerate until you're ready to bake the next day.

Preheat the oven to 400 degrees.  Remove the ramekins and the Roasted Red Pepper Ancho Sauce from the refrigerator.  Crack an egg over the top of each filled ramekin.  Place the ramekins in a 13 x 9-inch casserole dish and wrap the top of the whole dish with aluminum foil.  Place the casserole dish on the center rack and bake for 20 to 25 minutes or until the eggs whites are just set. 

Carefully place each of the ramekins onto a plate, top with the Roasted Red Pepper Ancho sauce and sprinkle on the queso anejo and cilantro.  You're ready to serve.

 

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