Shirred Eggs Over Garlicky Swiss Chard
- 2 large bunches of Swiss chard (about 12 cups chopped without the stem)
- 1 1/2 cups water
- 1 teaspoon salt
- 2 tablespoon butter
- 2 tablespoon olive oil
- 4 large cloves of garlic, minced
- pinch each dried red pepper flakes, salt and pepper (to taste)
- 4 large eggs
- 4 tablespoons heavy whipping cream
- 2/3 cup coarsely grated Gruyere swiss cheese
- Fresh thyme leaves
- Preheat the oven to 425 degrees F.
- Remove the stem and center vein of the Swiss chard, and either discard or save for another use. Chop the chard into bite sized pieces. Wash thoroughly.
- Bring the water to a simmer in a large saute pan over medium heat. Add the chard and toss frequently as it wilts. Simmer for 10 minutes or until the chard is tender. Drain thoroughly and set aside.
- In the same saute pan, add the butter and olive oil. Once the butter is melted, add the garlic and spices. Saute for about 2 minutes or until the garlic starts to turn a golden color. Add the chard and stir to combine. Saute for 1 minute and remove from the heat.
- Separate the chard into 2 gratin pans, each of which are suitable for a single serving, and form 2 wells in each gratin large enough to accommodate the eggs.
- Crack the eggs into a bowl and slide them gently into the wells. The yolks should be intact and not broken.
- Separate the heavy whipping cream between the 2 gratins and pour over the top.
- Separate the cheese between the two gratins and sprinkle over the top.
- Bake for 10 - 12 minutes depending on how set you prefer your eggs; 10 minutes will provide a runny yolk, 12 minutes one that is partially set.
- Serve hot.
bunches of swiss chard, water, salt, butter, olive oil, garlic, red pepper, eggs, heavy whipping cream, swiss cheese, thyme
Taken from www.epicurious.com/recipes/member/views/shirred-eggs-over-garlicky-swiss-chard-51533441 (may not work)