Baked Eggs and Swiss Chard

Loaded with potassium (good for blood pressure), swiss chard is also crazy low cal, with only 35 per cooked cup.

Level: Easy
Serves: 4


  • 1 lb. Swiss chard
  • 1 c. sliced onion
  • 2 garlic cloves (minced)
  • 2 tbsp. olive oil
  • 2 tbsp. sour cream
  • 3 tbsp. Grated Parmesan cheese
  • 1 tsp. lemon juice
  • ¼ tsp. coarse salt
  • pepper
  • 4 large eggs


  1. Remove center ribs from 1 lb Swiss chard and coarsely chop leaves (about 12 cups).
  2. Cook 1 cup sliced onion and 2 garlic cloves (minced) in 2 Tbsp olive oil in a medium ovenproof skillet over medium heat, stirring, until tender, 4 min.
  3. Add chard in batches and cook, tossing, until just tender, 5 min. Remove from heat.
  4. Stir in 2 Tbsp sour cream, 1 Tbsp grated Parmesan cheese, 1 tsp lemon juice, ¼ tsp coarse salt, and pepper to taste. Crack 4 large eggs on top.
  5. Sprinkle with 2 Tbsp more grated Parmesan and a pinch of salt.
  6. Bake at 400°F until set, about 10 min.

189 cal, 14 g fat (4 g saturated), 9 g protein, 8 g carb, 3 g sugar, 2 g fiber, 473 mg sodium, 192 mg cholesterol per serving

This story originally appeared in the January/February 2016 issue of Dr. Oz The Good Life.

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