Ingredients

The following ingredients have 4 Servings
  • Unsalted butter for the ramekins
  • 2 teaspoons extra-virgin olive oil
  • 2 large garlic cloves, sliced
  • 4 cups packed thinly sliced Swiss chard leaves, or other hearty green leaves (reserve chard stems for another use)
  • 3/4 cup coarsely grated Parmigiano Reggiano cheese, divided
  • 1 small tomato, halved, seeds removed, diced and divided
  • 4 large eggs
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper

Instruction

  • Preheat the oven to 350°F and generously butter 4 (6-ounce) ramekins or small gratin dishes.
  • In a large skillet, heat oil over medium heat. 
  • Add garlic and cook until fragrant, about 1 minute. 
  • Add chard; cover the skillet and cook, stirring frequently, until chard is tender, 8 to 10 minutes; add a few tablespoons water if the skillet begins to dry out. 
  • Remove from the heat and pour off any excess liquid.
  • Stir in 1/2 cup of the cheese and half of the tomato. 
  • Spoon the mixture evenly into the prepared ramekins. 
  • Break an egg into each ramekin and sprinkle with remaining cheese. 
  • Pile remaining tomato around eggs and season with salt and pepper. 
  • Place on a baking sheet and bake until egg whites are almost completely set, 15 to 20 minutes. 
  • Cool 5 minutes before serving.