Baked Egg Casseroles
Submitted by: Penelope Miller
Serving Size: 4
Nutritional Information: 184 calories, 13g fat, 5g saturated fat, 196mg cholesterol, 442mg sodium, 11g carbohydrate, 3g fiber, 9g protein
|1||large white onion, thinly sliced|
|1||garlic clove, minced|
|1 teaspoons||fresh tarragon|
|1 cups||Swiss chard, loose packed and thinly sliced|
|1 cups||garlic-and-onion-flavored pasta sauce (such as Hunts brand)|
|1/2 teaspoons||Herbs de Provence|
|freshly ground black pepper|
|1 tablespoons||olive oil|
|2 tablespoons||Parmesan cheese, freshly grated|
- Preheat oven to 400 degrees F.
- In a skillet toss together onion and olive oil. Season with salt and pepper and Herbs de Provence. Slowly sweat the onions to soft translucent stage, not browned. Stir in butter until melted. Add pasta sauce, Swiss chard, tarragon and garlic.
- Transfer onion mixture to four individual casserole dishes. Carefully crack eggs over the top. Season to taste with additional salt and pepper. Sprinkle Parmesan cheese over top. Bake for about 30 minutes or until whites are set and yolks are thickened. Let stand 5 minutes before serving.
- Note: Herbs de Provence is an aromatic herb blend, made up of rosemary, marjoram, thyme and savory that brings the authentic flavors of southern France to this egg dish. Find it in the spice aisle of larger supermarkets.