Easter Sunday Recipe: White House Baked Eggs with Swiss Chard

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Are you looking for an egg recipe for Easter Sunday dinner and wondering what to do with the eggs you didn’t hard boil and dye? Look no further, Clara Silverstein’s offers this baked egg dish from her release, “A White House Garden Cookbook: Healthy Ideas from the First Family for Your Family.”

Silverstein’s cookbook captures recipes from First Families, past and present, and the White House Baked Eggs with Swiss Chard honors today’s First Lady Michelle Obama’s White House garden where she grows chard as she campaigns for children’s healthy eating and lifestyle.

Silverstein writes, “Chard is filled with Vitamin A. Just one cup of cooked chard contains twice the amount that you are supposed to eat in a day. The White House spring plantings included both red and green chard. The variety with reddish leaves and stalks has a stronger flavor than the green variety.”


White House Baked Eggs with Swiss Chard

Serves 8

Eating this is a bit like eating green eggs – without the ham. This dish is a good way to start the day, unless your children, taking a cue from the obstinate Dr. Seuss character, Sam, will not eat it here or there or anywhere.

6 large eggs

Salt and pepper, to taste

13/4 cups potatoes diced into small pieces

2 cups Swiss chard (or other leafy greens)

1/2 tablespoon butter

11/2 teaspoons vegetable oil

1 cup grated cheddar cheese

1 cup cooked turkey breakfast sausage (sliced, diced or chpped)

1. Preheat the oven to 300 degrees.

2. In a bowl, beat the eggs. Season them to taste with salt and pepper.

3. Wash the chard and tear it into smaller pieces.

4. Warm an oven-proof sauté pan over medium heat. (The pan should not get too hot.) Add the oil and butter. Add the potatoes and chard, and sauté until the potatoes begin to soften, about 6-10 minutes. Remove the vegetables from the pan and set aside.

5. In the same sauté pan, pour in the eggs to form a base, and continue heating over medium. When the eggs begin to cook, place the cooked potatoes, Swiss chard and sausage on top, using a spoon to distribute them evenly. Add the cheese.

6. Place the pan in the oven to finish cooking the eggs and melt the cheese, about 15 minutes. Remove from the oven and cut into wedges to serve.

Clara Silverstein’s “A White House Garden Cookbook: Healthy Ideas from the First Family for Your Family” is packed with a whole section on deliciously light and healthy springtime recipes, making the most of seasonally available fruits, vegetables, and herbs! Best of all, the recipes all have kids in mind, and are intended to get kids to try and love new fruits and vegetables!

The recipes come from First Families as well as from kids’ and community gardens around the country. The spring chapter contains 30 fantastic springtime recipes, including Spring Stir-Fry, Cilantro Pesto, Michelle Obama’s famous White House No-Cream Creamed Spinach, and many more.

Visit www.redrockpress.com/delicious” for more information about “A White House Garden Cookbook: Healthy Ideas from the First Family for Your Family” by author Clara Silverstein.

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