Crème Fraîche Baked Eggs

4 servings
5 min prep time
20 min total time

Upgrade your morning routine with these quick and easy baked eggs from Sweet Remedy, made with crème fraîche, arugula, swiss chard, and goat cheese.


1 cup swiss chard, roughly chopped

1 cup arugula, roughly chopped

1/2 cup Vermont Creamery Crème Fraîche

4 tablespoons heavy cream

8 eggs

1/2 teaspoon salt

1/2 teaspoon pepper

4 tablespoons Vermont Creamery Classic Goat Cheese if desired


  • STEP 1

    Heat oven to 350ºF.

  • STEP 2

    Divide Swiss chard and arugula between four large ramekins.

  • STEP 3

    Mix together heavy cream and crème fraîche in small bowl. Divide mixture into four ramekins, pouring on top of Swiss chard and arugula. Stir gently.

  • STEP 4

    Crack eggs into ramekins; sprinkle with salt and pepper. Place onto baking sheet; bake about 15 minutes or until eggs and mixture have firmed up. Top each ramekin with goat cheese and serve.

Sweet Remedy

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Sweet Remedy

Samantha Seeley is a food blogger, recipe developer, student and freelance photographer living in the Hudson Valley of New York. Her food blog, Sweet Remedy is her creative outlet where she shares recipes, stories and photographs of her life and of good food. In June of 2013, she was a speaker at the BlogHer Food conference on a panel titled Pro Food Photography on the Fly. While continuing work on her personal farming project, tentatively titled Working Hands, she is currently working with The Valley Table and photographing Hudson Valley Restaurant Week and other photographic projects for the food centric magazine.