I love baked eggs. This is a really healthy version with plenty of veg and makes a quick lunch or light supper.
Mushrooms and Chard with Baked Eggs & Parmesan
I head swiss chard, leaves and stems separated
Extra virgin olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
300g mushrooms, roughly sliced
100ml double cream
Pinch of chilli flakes
4 medium organic free-range eggs
100g grated parmesan
Sea salt and freshly ground black pepper
Chop the chard stems and boil with the leaves in a large pan of salted boiling water for about 3 minutes. Remove the chard with a slotted spoon and spread out to cool in a large colander. Meanwhile, heat some olive oil in a heavy bottomed saucepan over a medium heat, then add the onion. Cook, stirring, for 5-10 minutes until softened. Next add the mushrooms and cook until the liquid from the mushrooms has evaporated and they begin to fry. Season well with salt and pepper. Then add the garlic and cook for another 2-3 minutes. Squeeze the excess water from the chard and roughly chop. Add to the mushrooms and stir well. Add the cream and the chilli and bring back to the boil. Remove from the heat and check the seasoning. Tip into a gratin dish.
Heat the oven to 180°C/160°C fan/gas 4. Make 4 indentations in the mixture and crack an egg into each one, gently pushing the yolks down with the back of a spoon so they’re covered by white. Sprinkle the cheese on top and bake for 15-20 minutes until the eggs are just set. Eat straightaway with sourdough toast.