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1
Preheat the oven to 425 degrees F.
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2
Remove the stem and center vein of the Swiss chard, and either discard or save for another use. Chop the chard into bite sized pieces. Wash thoroughly.
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3
Bring the water to a simmer in a large saute pan over medium heat. Add the chard and toss frequently as it wilts. Simmer for 10 minutes or until the chard is tender. Drain thoroughly and set aside.
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4
In the same saute pan, add the butter and olive oil. Once the butter is melted, add the garlic and spices. Saute for about 2 minutes or until the garlic starts to turn a golden color. Add the chard and stir to combine. Saute for 1 minute and remove from the heat.
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5
Separate the chard into 2 gratin pans, each of which are suitable for a single serving, and form 2 wells in each gratin large enough to accommodate the eggs.
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6
Crack the eggs into a bowl and slide them gently into the wells. The yolks should be intact and not broken.
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7
Separate the heavy whipping cream between the 2 gratins and pour over the top.
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8
Separate the cheese between the two gratins and sprinkle over the top.
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9
Bake for 10 - 12 minutes depending on how set you prefer your eggs; 10 minutes will provide a runny yolk, 12 minutes one that is partially set.
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10
Serve hot.
