Chard Gruyѐre Egg in the Hole

Chard Gruyѐre Egg in the Hole

RECIPE BY: Angelique Ong | BCTS - Paramus Campus

Total Time
40 minutes
Simple Tasty Recipes

Ingredients for 6 Servings

  • 6
    slices sourdough bread (or any other bread)
  • 3 tbsp
  • 1
    bunch (about 6 oz.) rainbow chard, trimmed, chopped (or substitute with fresh spinach)
  • 6
    large eggs
  • 4 oz
    shredded Gruyère ( or any other type of cheese)
  • 1/4 tsp
    salt and pepper

Total Time

  • Preparation Time
    40 minutes
  • Cooking Time
    40 minutes


  1. Preheat the oven to 425°F. Spray a large baking sheet with nonstick cooking spray.

  2. With 2 1/2-inch-wide round cookie cutters, cut holes from centers of bread slices. Arrange bread and cutouts on a prepared baking sheet. Bake for 5 minutes or until slightly dry, turning bread over halfway through.

  3. In a 12-inch skillet, melt butter on medium. Add chard and 1/4 teaspoon salt; cook 8 to 10 minutes or until stalks are crisp-tender, stirring occasionally. Divide chard among bread slices, spreading around holes. Add egg to each hole; top each with a pinch of salt and pepper. Sprinkle Gruyère over chard and cutouts.

  4. Bake eggs 8 to 12 minutes or until whites are set but yolks are runny. Serve immediately.



Servings: 6 | Calories: 229cal | Fat: 17.2g | Saturated Fat: 8.8g | Cholesterol: 222mg | Sodium 348mg | Carbohydrates: 5.8g | Fiber: .7g | Sugar: .9g | Protein: 13.2g | Vitamin D: 21mcg | Calcium: 252mg | Iron: 2mg | Potassium: 200mg

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