Company Eggs
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
50
Spice
55
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Crack 1 egg into each divot
2
Preheat oven to 400°F
3
Heat oil in a large skillet over medium heat
4
Add onion and garlic; season with salt and pepper
5
Cook, stirring occasionally, until onion is softened, 8-10 minutes
6
Add chard to skillet by the handful, tossing to wilt between additions
7
Cook, tossing often, until tender, 8-10 minutes
8
Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper
9
Spread chard mixture evenly in a 13x9x2" baking dish
10
Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture
11
Season eggs with salt and pepper
12
Sprinkle cheese over
13
Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes
14
Let stand 5 minutes before serving
15
DO AHEAD: The chard and cream mixture can be made 1 day ahead
16
Cover and chill
17
Reheat before transferring to baking dish
18
Preheat oven to 400°F
19
Heat oil in a large skillet over medium heat
20
Add onion and garlic; season with salt and pepper
21
Cook, stirring occasionally, until onion is softened, 8-10 minutes
22
Add chard to skillet by the handful, tossing to wilt between additions
23
Cook, tossing often, until tender, 8-10 minutes
24
Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper
25
Spread chard mixture evenly in a 13x9x2" baking dish
26
Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture
27
Crack 1 egg into each divot
28
Season eggs with salt and pepper
29
Sprinkle cheese over
30
Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes
31
Let stand 5 minutes before serving
32
DO AHEAD: The chard and cream mixture can be made 1 day ahead
33
Cover and chill
34
Reheat before transferring to baking dish