Baked Eggs with Chanterelles and Chard – Recipe

Chanterelle Chard Baked Eggs
Chanterelle and Chard Baked Eggs

Baked egg dishes are ideal for brunches with friends, especially if you have munchkins that might not wait around patiently while you cook off 30 pancakes!

I hope it is still chanterelle season in your neck of the woods, as this is a delicious way to serve them. If not, you can substitute another wild mushroom of your choice, or even cultivated mushrooms. If the latter, just be sure to cook off all of the liquid.

I learned about adding creme fraiche to eggs from the amazing quiche in the Tartine cookbook. My version is crustless and closer to scrambled eggs than a custard. The creme fraiche adds a very mild tang and richness to the mix.

If you want even more flavor, in addition to the creme fraiche you can mix in a cup of any meltable cheese that you see fit. Gruyere or Appenzeller would be nice.

You can serve this after cooling for 15 minutes, or at room temperature.

Baked Eggs with Chanterelles and Chard
Gluten free
Serves 4-6

  • 3 tablespoons butter
  • 1/2 cup finely diced white onion
  • 2 pounds chanterelle mushrooms, cleaned and sliced
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon salt
  • 1 bunch chard, stripped, cleaned and cut into ribbons
  • 2 cups whole milk
  • 1 cup creme fraiche
  • 10 eggs, beaten
  • 2 teaspoons salt
  • freshly ground nutmeg
  • freshly ground black pepper
  • 1/2 cup freshly grated parmesan cheese
  1. Preheat the oven to 350 degrees and butter a quiche dish or deep pie pan, about 10″ in diameter and 2″ deep.
  2. In a large skillet, melt the butter over medium-high heat. Add the onion and saute for 2 minutes. Add the chanterelle mushrooms, garlic and salt and saute for about 10 minutes, until golden brown, somewhat tender, and all water has cooked off. Remove the mushrooms, leaving the skillet on the flame.
  3. Add the chard to the skillet and cook, stirring occasionally, until fully wilted. You can cover it for part of the time to speed this along. When done, mix with the mushrooms.
  4. Whisk the milk slowly into the creme fraiche until completely smooth. Whisk in the eggs. Add the salt, the mushroom and chard mixture, several grinds of whole nutmeg and several grinds of black pepper. Mix thoroughly and pour in to the prepared dish.
  5. Top with the grated parmesan. Bake for about 50 minutes, until well browned and a toothpick in the center comes out completely dry. Allow to cool at least 15 minutes, then slice and serve.
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Posted by Michael Natkin on Monday, December 6th, 2010 in Breakfast, Gluten-Free or modifiable, Recipes.

8 Responses to “Baked Eggs with Chanterelles and Chard – Recipe”

  1. December 6, 2010 at 7:36 am #

    Yummy. Looks delish. Can you clairify if the cheese option is a additional item option or is it a substitute option for the creme fraiche?

  2. Michael Natkin
    December 6, 2010 at 10:46 am #

    Good question Amy; I meant it to be in addition to the creme fraiche. I've clarified the discussion now.

    Thanks,
    Michael

  3. Kirsten
    December 6, 2010 at 10:37 pm #

    Hey Michael – As a fellow buttermilk fan, making your own creme fraiche is dead simple. Just a tablespoon or two per cup of heavy cream, a clean jar and a day. See here: link to google.com

    Trust me. Once you do it, you won’t buy it in the store again. (And you’ll be adding it to everything!)

  4. Kirsten
    December 6, 2010 at 10:38 pm #

    Oh and this sounds really good, BTW.

  5. Michael Natkin
    December 6, 2010 at 10:53 pm #

    Indeed! We did it this way at a restaurant I worked at, and it was very delicious. I was a little hesitant to recommend it because I'm not sure if there are any food safety risks, but I would certainly encourage readers to research it and try it if they feel comfortable.

  6. December 7, 2010 at 5:20 pm #

    What a creative recipe. I can’t wait to try it! Gotta run to the grocery store ASAP! Your picture made me hungry.

  7. December 8, 2010 at 4:35 pm #

    Nice, I don’t have chanterelles, but I do have quite a bit of chard in the garden…

  8. Michael Natkin
    December 8, 2010 at 5:20 pm #

    You could of course use other wild mushrooms, just cook off any liquid first so they don't leach into the eggs.  

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