Baked Eggs with Red Peppers, Swiss Chard & Goat Cheese
2 tablespoons extra-virgin olive oil, plus more to grease the baking pan
2 red peppers, ribs and seeds removed
1 bunch Swiss chard, ribs removed
½ cup heavy cream
1 ½ teaspoons kosher salt
½ teaspoon freshly ground pepper
5 scallions, trimmed and finely chopped
4 ounces fresh goat cheese
EQUIPMENT SUGGESTED: A large non-stick sauté pan and a 9 by 13-inch baking pan.
METHODS: Grease the baking pan. Slice the red peppers ¼-inch thick. Coarsely chop the Swiss chard. In the sauté pan, heat 1 tablespoon of olive oil over medium heat until hot, but not smoking. Add the red pepper and sauté, stirring often until the peppers are softened and colored, but not blackened. Remove the peppers from the pan. Add remaining tablespoon of olive oil to the sauté pan, heat until hot, add Swiss chard and cook until wilted. Continue to cook until any water that the chard has released has evaporated. Add the chard to the peppers and let cool. In a large bowl, whisk together the eggs and the cream. Add the scallions, peppers, and Swiss chard. Season with kosher salt and freshly ground pepper. Pour into the prepared baking pan. Coarsely crumble the fresh goat cheese and sprinkle over the egg mixture. Turn oven on to 350ºF. Bake for 45-50 minutes or until the center is almost completely set and the eggs are golden. Cut into squares.
DO-AHEAD NOTES: The eggs can be baked the day before and refrigerated. Serve at room temperature or reheat in a 400º F oven for 7-10 minutes.
½ cup light brown sugar
16 slices bacon
EQUIPMENT SUGGESTED: 1 baking sheet with sides; silpat liners or aluminum foil.
METHODS: Line the baking sheet with silpat or aluminum foil. Mix together sugar and cayenne. Coat both sides of the bacon with the sugar mixture. Place on lined baking sheet. Turn oven on 400ºF and place the sheet in the oven. Bake for approximately 20 minutes or until brown. Drain and serve.