Perfect, easy breakfast for two: shirred eggs over garlicky swiss chard. Just don’t forget some bread to sop up the yolk.
Even now when I’m *retired*, Sundays remain in my mind a day of complete relaxation. No commitments. Sleeping in and lazing in bed, followed by long cups of tea over the Sunday paper. A football game on in the background, snow falling gently outside.
OK, that’s not what’s happening this Sunday – that’s the Sunday of my childhood, and perhaps of my imagination. The reality is that I have a business meeting in the wine country today, holiday shopping with the masses, and then a rush to get to a dinner party with close friends. All fun, mind you, but there will be no time to laze in bed, let alone even read the paper.
Ah well, there’s always next Sunday. And these shirred eggs will be on the menu. They’re perfect for a brunch, or just a lazy Sunday breakfast for two.
Shirred Eggs Over Garlicky Swiss Chard
- 2 large bunches of Swiss chard (about 12 cups chopped without the stem)
- 1 1/2 cups water
- 1 tsp kosher salt
- 2 Tbsp unsalted butter
- 2 Tbsp extra virgin olive oil
- 4 large cloves of garlic, minced
- pinch each dried red pepper flakes, salt and pepper (to taste)
- 4 large eggs
- 4 Tbsp heavy whipping cream
- 2/3 cup coarsely grated Gruyere swiss cheese
- Fresh thyme leaves
- Preheat the oven to 425˚ F.
- Remove the stem and center vein of the Swiss chard, and either discard or save for another use. Chop the chard into bite sized pieces.
- Bring the water to a simmer in a large sauté pan over medium heat. Add the chard and toss frequently as it wilts. Simmer for 10 minutes or until the chard is tender. Drain thoroughly and set aside.
- In the same sauté pan, add the butter and olive oil. Once the butter is melted, add the garlic and spices. Sauté for about 2 minutes or until the garlic starts to turn golden. Add the chard and stir to combine. Sauté for 1 minute and remove from the heat.
- Separate the chard into 2 gratin pans, each of which are suitable for a single serving, and form two wells in each gratin large enough to accommodate the eggs.
- Crack the eggs into a bowl and slide them gently into the wells. The yolks should be intact and not broken.
- Divide the heavy whipping cream between the two gratins and pour over the top.
- Divide the cheese between the two gratins and sprinkle over the top.
- Bake for 10 - 12 minutes depending on how set you prefer your eggs; 10 minutes will provide a runny yolk, 12 minutes one that is partially set.
- Serve hot with some bread to sop up the yolk.