One of my favorite weekend activities is hosting brunch with my husband and some of our "couple friends." We live close to Dolores Park, so it's a great jumping off point to a day of park revelry, and with warm days ahead of us in the not too distant future, I can't wait to host brunch again.
I like to cook, but I hardly ever have time to do it, so when I entertain, I try to make one delicious thing and then supplement with some crusty bread and cheese that I can pick up from the grocer by my house. One dish that is phenom with a little carb and cheese action is called “Company Eggs.” I guess they are called this because they are meant for when you have company over…seems logical. I like them because you get to have some healthy greens mixed in to make you feel better about all the mimosas you’ll be drinking. They balance each other out, right?! Here’s the recipe for Company Eggs from Bon Apetit. What are some of your favorite brunch recipes or things to eat?
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 4 garlic cloves, finely chopped
- Kosher salt, freshly ground pepper
- 2 bunches Swiss chard, thick center ribs and stems removed, leaves coarsely chopped (about 12 cups) (I also sometimes use kale for this)
- 1/2 cup heavy cream
- 12 large eggs
- 2 ounces sharp white cheddar, grated (about 1/2 cup)
Preheat oven to 400°. Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes.
Add chard to skillet by the handful, tossing to wilt between additions. Cook, tossing often, until tender, 8-10 minutes. Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper.
Spread chard mixture evenly in a 13x9x2-inch baking dish. Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture. Crack 1 egg into each divot. Season eggs with salt and pepper. Sprinkle cheese over.
Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes. Let stand 5 minutes before serving.
DO AHEAD: The chard and cream mixture can be made 1 day ahead. Cover and chill. Reheat before transferring to baking dish.
Photograph by Christina Holmes