4 cups torn fresh chard or baby spinach leaves, stems removed
9 large eggs, divided
1 cup (8 ounces) fresh ricotta cheese
1 cup (4 ounces) freshly grated Parmesan cheese
8 fresh basil leaves, cut into thin strips
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Pinch of ground red pepper
Pinch of ground nutmeg
2 tablespoons milk
3 tablespoons butter
How to Make It
Cover and chill Simple Pastry Crust 1 hour or overnight.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chard, and cook about 1 minute or until just wilted. Set aside to cool slightly.
Whisk 2 eggs in a medium bowl. Stir in ricotta cheese and next 6 ingredients. Stir in cooled chard.
Lightly grease 2 large baking sheets or line each with parchment paper. Divide each pastry crust evenly into 3 pieces. Roll each piece into a 6-inch circle on a lightly floured surface. Place on prepared baking sheets. Place about 1/3 cup egg mixture into center of each crust. Fold up about 1 inch of crust around mixture, pinching edge together to create a free-form rim.
Combine 1 egg and milk; brush outside of each galette with mixture. Bake 20 to 25 minutes or until edges begin to brown.
Melt butter in a very large nonstick skillet over medium heat. Fry remaining 6 eggs to desired degree of doneness. Place 1 egg on each galette. Sprinkle with additional salt and pepper. Serve immediately.
After reading the recipe I thought it was an interesting concept but sounded bland. I added Applewood smoked bacon, onion, garlic, a few chili pepper flakes and a squeeze of lemon to brighten the favors. It was excellent and a beautiful presentation. My husband wants it again and he's a picky eater.
This recipe doesn't list an oven temp; 350-375 degrees F should do it. It's a good basic recipe, though it needs more oomph; I added chopped green onion to the spinach/chard, as well as some garlic and a little cayenne but it was still a bit bland. Be sure you don't overcook your egg, too, as the dish is a little dry overall. I'll keep tweaking til this one is just right..
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