Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Tina Rupp

How to Make It

Step 1    

Preheat the oven to 400° and lightly butter four 1/2-cup ramekins. In a medium skillet, melt the 1 tablespoon of butter. Add the mushrooms and cook over high heat, stirring occasionally, until tender and just beginning to brown, about 4 minutes. Add the chard leaves and stock and cook over moderate heat, stirring, until wilted, 2 to 3 minutes; season with salt and pepper.

Step 2    

Spoon the vegetables into the ramekins. Crack 2 eggs into each ramekin. Add 1 tablespoon of the cream to each and sprinkle each with 1/2 tablespoon of the Parmesan cheese. Bake for about 13 minutes, or until the egg whites are just set. Serve right away.

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