Ingredients: |
Ingredients: 2 large bunches of Swiss chard (about 12 cups chopped without the stem)
1 1/2 cups water
1 teaspoon kosher 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
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Directions: |
Directions:Fancy looking breakfast great for holiday brunches and breakfasts that's easy enough to make just for yourself.
Ingredients (Serves 2)
2 large bunches of Swiss chard (about 12 cups chopped without the stem)
1 1/2 cups water
1 teaspoon kosher 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
Instructions
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 sauté 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 sauté pan, add the butter and olive oil. Once the butter is melted, add the garlic and spices. Sauté for
about 2 minutes or until the garlic starts to turn a golden color. Add the chard and stir to combine. Sauté 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.
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This recipe for Shirred Eggs Over Garlicky Chard is from