Shirred Eggs with Mushrooms and Swiss Chard

1. 1

   Preheat the oven to 400 and lightly butter four 1/2-cup ramekins.

2. 2

   In a medium skillet, melt the 1 tablespoon of butter.

3. 3

   Add the mushrooms and cook over high heat, stirring occasionally, until tender and just beginning to brown, about 4 minutes.

4. 4

   Add the chard leaves and stock and cook over moderate heat, stirring, until wilted, 2 to 3 minutes; season with salt and pepper.

5. 5

   Spoon the vegetables into the ramekins.

6. 6

   Crack 2 eggs into each ramekin.

7. 7

   Add 1 tablespoon of the cream to each and sprinkle each with 1/2 tablespoon of the Parmesan cheese.

8. 8

   Bake for about 13 minutes, or until the egg whites are just set.

9. 9

   Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.