Call Us Today: (614) 326-3374

Skillet-Baked Eggs with Chard and Basil


6 oz. chard

Fresh garlic, peeled

1/4 cup fresh basil leaves

1/2 cup diced tomatoes

4 organic eggs

Celtic sea salt

Black pepper

Butter or olive oil


Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.

Finely chop, press or grate 1 tsp. garlic.

Coarsely chop the basil.

In a medium frying pan over medium heat, warm 1 Tbsp. butter or olive oil. Stir in the chard stems and garlic. Season with salt and cook until softened, 2-3 minutes. Add the tomatoes, chard leaves, half the basil and 1/4 cup water. Season with salt and pepper. Cook until most of the liquid has evaporated, 2-3 minutes.

With the back of a spoon, form 4 wells and crack an egg into each well. Cover and cook until the whites have set and yolks are slightly runny, 2-3 minutes. Transfer to individual bowls and garnish with the remaining basil.

Serves 2

Recipe inspired by:

It's time to take control of your health.

Schedule an appointment today and find out first-hand how Dr. Wieland can help improve the quality of your life.

Standard Process Supplies
Scroll to Top