Adapted from “Blue Eggs and Yellow Tomatoes,” by Jeanne Kelley. Serves 2.
Ingredients
4 thick slices bacon
6 small leaves Swiss chard (about 5 inches long)
4 tablespoons grated, aged Gouda, packed
2 eggs, chilled
Pepper
2 slices sourdough bread, toasted
Directions
Cut the bacon crosswise into 3/4-inch pieces and fry it in a heavy, medium-sized skillet over medium heat until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel to drain.
Pour off almost all of the fat from the skillet, reserving a small amount. Add 1/4 cup water to the skillet and return it to medium heat. Add the chard, cover and cook until the leaves just wilt, about 1 minute. Cool the chard slightly and drain.
Preheat the oven to 375 degrees.
Brush 2 small (about 1 cup) ramekins with the reserved bacon fat. Place 3 chard leaves in each ramekin, covering the bottom completely and extending about 2 inches up the sides. Sprinkle 1/4 of the bacon into the lined ramekins, dividing evenly. Top each with 1/2 tablespoon cheese. Crack the eggs into the ramekins and season with pepper. Sprinkle the remaining cheese and bacon over the eggs, dividing evenly. Bake until the cheese melts and the egg whites are set, about 13 minutes.
Using a thin rubber spatula, unmold the eggs onto the toast and serve.
