Thursday, January 5, 2012

Baked eggs with chard and mushrooms

Ah, the joys of baked eggs for dinner. Simple, fast, delicious, and slightly daring, since you're eating eggs for dinner. Also, a great way to get some protein when there's not much in the house.

I combined a bag of dried shittake mushrooms (reconstituted in boiling water) with 2-3 big handfuls of chopped fresh chard in a little butter, and cooked the chard down until it was wilted. I buttered six ramekins, filled each about 3/4 with the chard/mushroom mixture, and topped each with an egg. I topped the egg with a tablespoon of milk (cream would work better, but I didn't have any) and a sprinkle of parmesan cheese.

Bake at 400 until the whites of the eggs have just set. Serve immediately.

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