Company Eggs

Ingredients for Company Eggs

• 2 cucchiai di olio d'oliva

• 1 cipolla piccola, affettata sottilmente

• 4 spicchi d'aglio, tritati finemente

• Sale kosher, pepe macinato fresco

• 2 bunches Swiss chard, thick centre ribs and stems removed, leaves coarsely chopped (about 2875ml )

• 120 ml di panna doppia

• 12 uova grandi

• 60g sharp white cheddar, grated (about 120ml )

Preheat oven to 204°C. 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.

Avvertenza

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