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Shirred Eggs with Mushrooms and Swiss Chard
© Tina Rupp

Shirred Eggs with Mushrooms and Swiss Chard

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  1. 1 tablespoon unsalted butter, plus more for the ramekins
  2. 1 cup thinly sliced white or cremini mushrooms
  3. 3 large Swiss chard leaves, stems and ribs removed, leaves shredded
  4. 1/4 cup vegetable stock
  5. Salt and freshly ground pepper
  6. 8 large eggs
  7. 1/4 cup heavy cream
  8. 2 tablespoons freshly grated Parmesan cheese
  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.
  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.