Mandy at Schacht Farm tells us that her hens are laying like crazy this spring. Eggs are plentiful at the Market from several vendors, and as always, farm fresh and free range! Time to get cookin’!
I was thrilled to discover that bon appetit had posted 44 of their favorite egg recipes recently. They had everything from beet-pickled eggs to cured egg yolks. It was really hard to decide which ones to include, so here is the link to the whole list.
This recipe for Company Eggs is great when you need to feed and wow a crowd. And with onion, garlic, and Swiss chard, it’s as healthy as it is tasty!
from Joseph Leonard for bon appetit
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 4 garlic cloves, finely chopped
- Kosher salt, freshly ground pepper
- 2 bunches Swiss chard, thick center ribs and stems removed, leaves coarsely chopped (about 12 cups)
- 1/2 cup heavy cream
- 12 large eggs
- 2 ounces sharp white cheddar cheese, grated (about 1/2 cup)
- Preheat oven to 400°. Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes.
- Add chard to skillet by the handful, tossing to wilt between additions. Cook, tossing often, until tender, 8-10 minutes. Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper.
- Spread chard mixture evenly in a 13x9x2-inch baking dish. Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture. Crack 1 egg into each divot. Season eggs with salt and pepper. Sprinkle cheese over.
- Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes. Let stand 5 minutes before serving. Makes 6 servings.
DO AHEAD: The chard and cream mixture can be made 1 day ahead. Cover and chill. Reheat before transferring to baking dish.