Name: Easy Baked Eggs
Ingredients: 2 tbsp butter, ghee, or coconut oil; 1 1/2 cups mushrooms, sliced (I used shiitake mushrooms); 1 small bunch of chard, sliced into thin ribbons; 3/4 cup cherry tomatoes, halved; 4 eggs; salt and pepper; fresh herbs for garnish (chives, basil, parsley, or dill)

Ingredients

Scale

2 tbsp butter, ghee, or coconut oil
1 1/2 cups mushrooms, sliced (I used shiitake mushrooms)
1 small bunch of chard, sliced into thin ribbons
3/4 cup cherry tomatoes, halved
4 eggs
salt and pepper
fresh herbs for garnish (chives, basil, parsley, or dill)

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Instructions

Preheat oven to 400’F.
Melt 2 tablespoons of fat of choice in a skillet (I used a 10in skillet) on medium heat. Add mushroom and a pinch of salt. Cook until mushroom begin to soften, about 3-4 minutes.
Add chard ribbons and another pinch of salt and cook another 2-3 minutes, until greens are wilting and bright greens. Remove from heat and toss in tomato halves.
Make 4 little nests in the cooked vegetables and crack an egg into each one. Place skillet into oven and bake for 8-10 minutes, until the whites are set but the yolks are still runny.
Remove from oven, garnish with fresh herbs, and serve immediately. Enjoy!