Creamed Chard and Eggs

1 bunch (about 6 leaves) chard
3 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
3/4 cup heavy cream
1 Tablespoon lemon juice
1 teaspoon dijon mustard
1/2 cup shredded Parmesan cheese, divided
6 large eggs

Separate the chard leaves from the stems. Chop the leaves and dice the stems. Saute stems with onions in a skillet with butter, until softened. Add garlic and chard leaves and cook several more minutes until wilted. Add cream, lemon juice, mustard, and half of the Parmesan. Simmer several minutes then make shallow wells, and crack the eggs into them. Sprinkle with pepper and remaining Parmesan. Bake 10 minutes or until eggs are set.

Makes 4 servings. (Shown is 1/4 recipe)

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