Company Eggs

Recipe source: Bon Appetit - May 2013 This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly undercooked; carryover cooking will finish them.
Photo by Pamela M.
Adapted from epicurious.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from epicurious.com

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)

  • Preheat oven to 400°F. 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" 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.

  • Read More http://www.epicurious.com/recipes/food/views/Company-Eggs-51160890#ixzz2Zbfohhse

Directions

1. Preheat oven to 400°F. 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. 2. 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. 3. Spread chard mixture evenly in a 13x9x2" 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. 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. DO AHEAD: The chard and cream mixture can be made 1 day ahead. Cover and chill. Reheat before transferring to baking dish.

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