Tuesday, January 22, 2013

red chard, bacon and egg stratas


There are days that are simply destined to be breakfast-for-supper-kind-of-days.  Yesterday was just that sort of day.  And this red chard, bacon and egg strata was just that sort of perfect supper.  It was always my intention to use the gorgeous red chard bundle that came in Saturday's bushel, but plans alter. This was supposed to be a red-chard-brown-rice-bowl kinda night. Moods change. Eggs sounded simpler.  And so it goes.

It really was a perfectly easy and humbly delicious weeknight meal.  We continued with the breakfast-for-supper theme by enjoying broiled grapefruit for dessert!  Hope you have a breakfast-for-supper-kind-of-night in your near future too.

red chard, bacon and egg stratas
(serves 2)
Ingredients:
1 small bunch red chard, chopped
2 green onions, chopped
1 slice thick cut bacon, snipped into lardons
dash of olive oil
1/4 teaspoon smoked paprika
touch of freshly grated nutmeg
1 clove garlic, grated
day-old french baguette (I used roughly a 7" section for this), cubed
4 eggs
1 1/2 cups milk (I used 1%)
sea salt and freshly ground black pepper
2-3 Tbsp grated cheddar cheese

Heat a small amount of olive oil in a pan over medium heat.  Add bacon to pan and allow it to cook until fat is rendered and it begins to brown.  Add in chard and onions and saute a couple of minutes until it begins to wilt.  Grate in the garlic and nutmeg and add the paprika.  Continue to saute until the chard is wilted.  Remove from heat.  While your chard wilts, cube the baguette.  Spray two 4" ramekins lightly with cooking spray.  Place 1/4 of the bread in each dish. Top with 1/4 of the chard mixture.  Repeat with a second layer of bread and chard.  Whisk together egg and milk and season with salt and pepper.  Divide evenly and pour over each ramekin. Sprinkle top with grated cheese.  Cover with foil and allow to rest for 20-30 minutes, or overnight.  You could easily prepare these to this point in the morning for an evening meal or vice versa.  I just let them rest for about 20 minutes for this meal.   Preheat oven to 375 degrees.  Place ramekins on a sheet pan and bake, covered, for about 20 minutes.  Remove foil and bake an additional 20 minutes, or until the eggs puff and the top is golden in color.







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