Mom always said to eat your vegetables, so this Mother’s Day serve her breakfast in bed inspired by a walk through the garden.
We began with the idea of egg-in-a-hat, in which an egg is cracked into a hole cut in the center of a slice of bread. The whole thing is pan-fried, usually just until the white is set.
Instead of toast, we used the same idea with a bed of vegetables. We sauteed a vegetable hash, then nestled eggs into the center of it.
Skillet Garden Eggs With Fontina
Start to finish: 20 minutes; servings: 2
1 tablespoon olive oil
2 slices prosciutto, chopped
1 small red onion, chopped
2 cups chopped Swiss chard (preferably rainbow)
1/2 small zucchini, finely chopped
1/2 cup halved cherry or grape tomatoes
Salt and ground black pepper
1/2 cup grated fontina cheese
In a large nonstick skillet over medium, heat the olive oil. Add the prosciutto and onion and saute until the onion is tender, about 5 minutes. Add the Swiss chard and zucchini and cook for another 5 to 6 minutes, or until the vegetables are tender and beginning to brown.
Add the tomatoes and season with salt and pepper. Stir well, then arrange the vegetables in an even layer. Using a spoon, create 4 wells in the vegetables, each about 2 inches wide. Crack an egg into each well. Cover the skillet and cook until just shy of desired doneness, about 3 to 4 minutes. Sprinkle the cheese over the eggs, then cover and cook for another minute. Transfer half of the vegetables and 2 eggs onto each plate.
Per serving: 380 calories; 220 calories from fat (58 percent of total calories); 25 g fat (9 g saturated; 0 g trans fats); 400 mg cholesterol; 11 g carbohydrate; 2 g fiber; 7 g sugar; 25 g protein; 820 mg sodium.