Company Eggs

• 2 tablespoons olive oil
• 1 small onion, thinly sliced
• 4 garlic cloves, finely chopped
• Kosher salt, freshly ground pepper
• 2 bunches Swiss chard, thick center ribs and stems removed, leaves coarsely chopped (about 12 cups)
• 1/2 cup heavy cream
• 12 large eggs
• 2 ounces sharp white cheddar, grated (about 1/2 cup)

1. Preheat oven to 400u0b0F. Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes.
2. Add chard to skillet by the handful, tossing to wilt between additions. Cook, tossing often, until tender, 8-10 minutes. Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper.
3. Spread chard mixture evenly in a 13x9x2" baking dish. Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture. Crack 1 egg into each divot. Season eggs with salt and pepper. Sprinkle cheese over.
4. Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes. Let stand 5 minutes before serving.
5. DO AHEAD:

olive oil, onion, garlic, kosher salt, swiss chard, heavy cream, eggs, white cheddar

Taken from www.epicurious.com/recipes/food/views/company-eggs-51160890 (may not work)