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5 from 1 vote

Shirred Eggs Over Garlicky Swiss Chard

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Author: Susan Pridmore


  • 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.