Name: Company Eggs
Cook time: 45 minutes
Total time: 1 hour
Yield: Makes 6 servings
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)

Company EggsChristina Holmes

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.

Recipe information

Total Time
1 hour
Yield
Makes 6 servings

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°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.
Step 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.
Step 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.
Step 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.
Step 5
DO AHEAD: The chard and cream mixture can be made 1 day ahead. Cover and chill. Reheat before transferring to baking dish.