Recipes

Breakfast at Timothy’s

This is from his fabulous book Breakfast at Timothy’s. If you don’t have a copy, get one! It’s on Amazon.

Tim O’Lenic’s Shirred Eggs
This is from his fabulous book Breakfast at Timothy’s. If you don’t have a copy, get one! It’s on Amazon.
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Ingredients
  1. 2 T unsalted butter, room temperature
  2. 1 T olive oil
  3. ½ yellow onion, ¼” dice
  4. 10 leaves Swiss chard, large stem removed, and chopped
  5. 8 eggs
  6. 4 t heavy cream, whole milk or whatever dairy product you have in the fridge!
  7. ½ C Emmental cheese, grated
  8. 1 t fresh rosemary, chopped
Instructions
  1. Preheat oven to 375º. Grease four, 6” ramekins with butter.
  2. Heat a 12-inch sauté pan over medium heat, add the olive oil and sauté the onion until soft and glistening. Now add the Swiss chard and cook until all the water is released from the chard. Divide the Swiss chard and onion mixture into each of the casserole dishes and crack 2 eggs into each of these. Add 1 t of cream or milk and season with salt and pepper. Now sprinkle the cheese and rosemary on top.
  3. Place ramekins on a baking sheet and bake for 20 minutes or until the eggs are firm and finished. Serve in the ramekins. Be careful, they will be hot!
Notes
  1. Serves 4.
Adapted from Breakfast at Timothy’s
Adapted from Breakfast at Timothy’s
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