Company eggs (eggs and Swiss chard)

Fresh out of the oven

I came across this recipe on Twitter and thought it would be a great use for my two weeks of Swiss chard. I halved the recipe since two weeks of chard = 1 bunch. It is a good thing I wasn’t actually having company because there were only enough greens for one egg! I like a runny yolk and 15 minutes in the oven was too long…it cooked the yolk all the way through. It was still very tasty, but how can you go wrong with cream and cheese?

Company eggs for one

The cream and the greens kind of reminded me of creamed spinach, which made me want to add a bit of nutmeg to the recipe (just 1/4 teaspoon). I substituted light cream for the heavy cream. The complete recipe is below, but I am skeptical that 2 bunches of Swiss chard would be enough for 12 eggs. If you give it a try, let me know how it comes out! 

Company eggs
Serves: 6
Source: Epicurious

Ingredients
2 Tablespoons olive oil
1 small onion, thinly sliced
4 cloves garlic, minced
Kosher salt, freshly ground pepper
2 bunches Swiss chard, coarsely chopped (ribs and stems removed)
1/2 cup heavy cream
1/4 teaspoon nutmeg
12 large eggs
1/2 cup shredded white cheddar cheese

Directions
1. Preheat oven to 400 degrees F. Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook 8-10 minutes, stirring occasionally, until onion is softened.

2. Add chard to skillet and cook 8-10 minutes until tender, tossing frequently. Add cream and nutmeg and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper.

3. Spread chard mixture evenly in a 13″x9″x2″ 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 with cheese.

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.