Foodie Joust: Eggs, Cheese & Greens~

29 05 2010

After a short break, The Leftover Queen has once again opened the Foodie Joust!  Oh…how I missed this!  I love the Foodie Joust!  It keeps my imagination tickled.  I don’t cook half of what goes through my mind…and trust me…that’s probably a very good thing!  I get a few really wild ideas now and then!  This month Jenn selected simple, seasonal ingredients…eggs, greens and cheese.  How simple, yet adventurous, and with the potential of sheer elegance!

My submission is:

Baked Eggs with Swiss Chard and Ricotta Salata

1 bunch swiss chard, stems and thick veins removed, leaves thinly sliced
1 shallot, minced
2 cloves garlic chopped
Olive oil
Sprinkling Kosher salt

Sauté the shallot in olive oil over medium heat until almost translucent; add garlic; stir; add chard leaves and cook until almost completely wilted.  Add light sprinkling of kosher salt, finish cooking and remove to bowl for “construction” step.

Half & half
Ricotta salata – grated – 2 Tbsp. per ramekin

You will need enough eggs and half & half to measure a scant 1/2 cup per ramekin; 1 ramekin per person.
For 4 servings I used 8 eggs and 1/2 cup half & half.

Preheat oven to 350°F;   put a 2 qt. saucepan of water on to heat.
Butter 1 ramekin per person.

Fill each ramekin with enough of the chard mixture to coat the bottom of each ramekin.
Add 2 Tbsp. finely grated ricotta salata.  This cheese combines fabulously with the chard.
Top each ramekin with almost 1/2 cup egg and half & half mixture.  The ricotta salata will provide sufficient seasoning.

Place the ramekins in a baking dish, and place the dish on the middle shelf of the preheated oven.
Fill the baking dish with hot water until it reaches the middle of the ramekins.

Bake at 350° for 30 minutes, or until the egg mixture tests done as for custard.
Serve with a fruit compote for a light brunch dish.

Tasting notes:
Bruce thought this could have taken more seasoning for his tastes.  This is a guy who adds Tabasco to almost all egg dishes, so…in that regard, probably so.  It came out as I anticipated.  The big taste comes from the wow combination of the chard and the ricotta salata!  They really compliment one another very nicely, and the egg quietly slips to the back to become the carriage to carry them to your mouth.  The ingredients tend to go adrift in the egg mixture so there’s a bit of seasoned chard and cheese carried in each bite.  By filling the ramekins all the way to the brim, we get a bit of a souffle effect with the top edges browning quickly to hold the shape then towering up above the dish.  This gave a nice extra layer of both flavor and texture.  What fun!  With a bit of fruit to act as a foil, this is a really nice brunch or light luncheon dish.



5 responses

4 08 2010

Will you marry me? Or at least open a restaraunt so I can eat there?

9 07 2010

This would make a perfect breakfast, after having a cup of this I’ll be hyperactive for the rest of the day.

31 05 2010
Jenn AKA The Leftover Queen

This looks so great! I love swiss chard – and ricotta salata with eggs is so dreamy! Thanks for your entry!

30 05 2010

Oh, I just love your foodie joust posts, always so inspiring and they always look very very good! I am so not creative, so I always appreciate anyone who is creative. I would love to sit down to a bowl of these anytime.

30 05 2010
maybelles mom

i love ricotta salata, so i can imagine this is delicious. i am definitely going to visit again. (and thanks for visiting me.)

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