Company Eggs

Ingredients for Company Eggs

• 2 tablespoons olive oil

• 1 small onion, thinly sliced

• 4 garlic cloves, finely chopped

• Kosher salt, freshly ground pepper

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

• 120ml double cream

• 12 large eggs

• 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.