Hope everyone had a fun Mother’s Day yesterday!  After debating whether or not to treat my mom with brunch out, I decided that it might be more fun to stay at home and have an excuse to get in the kitchen. 

And by treats, I mean, recipes that involved a nice dose of cream and butter.  My favorite!

Mother's Day Brunch data-lazy-src=

figgy buckwheat scones data-lazy-src=

Though you can prep the greens up to a day ahead, I decided to do it the morning of–and avoid the whole reheating process–and it didn’t take long.  The first step involves sauteing thinly sliced onion, garlic, and lots of fresh swiss chard.

Sauteed Swiss Chard data-lazy-src=

After spreading out the sauteed chard on the bottom of a baking dish (which doesn’t amount to a lot, but don’t fret, the eggs bulk it up)–you create little wells to which you add your eggs and a modest sprinkling of sharp cheddar cheese. I ended up cooking eight eggs (two per person) total.

This all pops into a 400 degree oven to bake for about 15-18 minutes until the whites are just set.  The yolks aren’t runny, like a normal fried egg, but are very soft and pillow-y.  We all really enjoyed it!  The cream definitely added a little something to the final dish–don’t skip it.

Mothers Day Brunch data-lazy-src=