Company Eggs

By danyell923

Recipes & Menus | recipes

Company Eggs
This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly under-cooked; carryover cooking will finish them.

6 servings

Active:

45 minutes

Total:

1 hour

Recipe by Joseph Leonard in NYC

Photograph by Christina Holmes

May 2013

Ingredients

• 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)

Preparation

Step 1

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.

DO AHEAD: The chard and cream mixture can be made 1 day ahead. Cover and chill. Reheat before transferring to baking dish.