Oh hey! It feels like it’s been awhile. I did this thing you should never do when you are traveling overseas and craving home-cooked meals, I read my Bon Appetit magazine and drooled over all the fresh, spring recipes included in the May issue. One recipe for company eggs really captured my interest. The recipe calls for very few ingredients and super simple to serve for either brunch or dinner.
Isn’t the color of the swiss chard just pretty? That’s the vegetarian in me. If you were serving this for a crowd, you could pair the eggs with a light salad and skillet hash browns. Don’t forget the cocktails!
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)
Preheat oven to 400°. 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.
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.
Spread chard mixture evenly in a 13x9x2-inch 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.
Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes. Let stand 5 minutes before serving.