Salt Lake Farmer’s Market Meal Part 2: Baked Eggs over Polenta and Chard

Written by Becky

I love when I can use ingredients from leftovers and turn it into a totally new dish. The leftovers from the Polenta and Swiss Chard Dish that I posted yesterday are perfect for baked eggs the next morning.

If you are serving brunch for a few people, you could serve this with crusty bread or Hazelnut Zucchini Bread and a big bowl of fresh fruit. What could be better than a savory brunch for friends with little to no hassle. Hope you enjoy this too!

Baked Eggs over Polenta and Chard

serves 4
leftover polenta
leftover chard and mushroom mixture
4 fresh eggs
salt and pepper
Parmesan (optional)
Rosemary (optional)

Butter 4 ramekins then layer polenta, then chard and mushrooms into the ramekins. Top with egg and lightly salt and pepper the top.  Bake at 400 degrees for about 15 minutes.  Top with Parmesan cheese or a sprig of rosemary or both!
Serve with crusty bread, or a sweet bread like my Hazelnut Zucchini Bread and fresh fruit.

Previous Farmer’s Market Meals:
Hazelnut Zucchini Bread
Artisan Pasta with Sausage, Zucchini, and Onion
Roasted Beet and Hazelnut Salad with Honey Balsamic Dressing
Strawberry Rhubarb Cobbler
*with ingredients from the Salt Lake City Downtown Farmer’s Market

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