Baked Eggs with Gruyere, Greens and Sourdough

Bank holiday weekend brunches need eggs and this classic combination of flavours is a guaranteed crowd-pleaser.

Serves 2 Total Time 30 mins

Ingredients 

Get the ingredients here.

• 1 tbsp butter
• 2 spring onions, sliced
• 1 garlic clove, crushed
• 100g swiss chard, thick stalks removed and finely shredded
• 5 tbsp double cream
• ½ tsp dijon mustard
• 100g gruyere, grated
• 2 eggs
• 1 sourdough bread, toasted, to serve

Instructions

1. Heat oven to 200°C/180°C fan/gas 6. Heat a knob of butter in a small, oven-proof frying pan and cook the spring onions and garlic for about 1 min until just fragrant. Add the chard with a splash of water and cook to wilt.
2. Take the pan off the heat and stir in the cream and mustard to make a sauce, then add the cheese and stir together.
3. Make two holes in the mixture and break an egg into each. Transfer to the oven and bake for 8-10 mins. Serve with toasted sourdough.