When I saw the recipe title for Company Eggs, I thought it was going to be some cute thing with eggs that have a buddy, say of bread (side note, I'm going to go make Eggs in a Pocket now) and presented in a way that makes you never want to eat eggs without the buddy again.
This isn't that, it's simply eggs that work well for company. They are glorified baked eggs.
No problems on this end though, but that might be the mountain of cream and cheese speaking.
Company Eggs! (from Bon Appetit)
You'll need:
2 Tbsp olive oil
1 small onion- sliced
4 garlic cloves, chopped
Salt and Pepper
2 bunches of Swiss chard- backbone and stems removed, leaves chopped.
1/2 c heavy cream
6 large eggs
2 oz sharp white cheddar cheese- grated
You'll need to:
-Preheat oven to 400. Heat oil in a large skillet over medium heat, throw in onion, garlic, salt and pepper. Cook until the onion is soft, about 8-10 minutes.
-Throw the chard in the skillet, let it wilt a little. Cook/toss until tender, 8-10 minutes. Add cream and simmer until thick, another 8-10 minutes. Season with salt and pepper.
-Lay the chard down in a baking pan, make 6 little dips in the chard and crack 1 egg into each. Season with more salt/pepper (or a little paprika, if you're into that). Sprinkle the cheese over (think heavy dandruff).
-Bake until the egg whites are almost set and the yolks are runny, 15-18 minutes. Pull it out when you are still a little worried about the whites, because they'll still cook for another 5 minutes when you let them sit before serving.
Typhoon's new album "White Lighter" (on NPR First Listen).
I'd never heard of them before this and I'm hooked. It's intense and emo, with a horn section. They rock out to power ballads about joy. This album feels all the feelings at a 10 and instead of scoffing at them, I head bob along.
Be careful of swaying while cooking though, it can lead to some disasters.
