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.