Recipes Shirred Eggs with Mushrooms and Swiss Chard Be the first to rate & review! More Brunch Recipes By Bill Telepan Updated on December 30, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Total Time: 30 mins Yield: 4 Ingredients 1 tablespoon unsalted butter, plus more for the ramekins 1 cup thinly sliced white or cremini mushrooms 3 large Swiss chard leaves, stems and ribs removed, leaves shredded 1/4 cup vegetable stock Salt and freshly ground pepper 8 large eggs 1/4 cup heavy cream 2 tablespoons freshly grated Parmesan cheese Directions 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. 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. Rate it Print