Mushroom and chard baked eggs recipe | delicious. magazine

Ingredients

• 250g swiss chard, leaves and stems separated
• 25g unsalted butter, plus an extra knob
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 300g mixed seasonal mushrooms, big ones roughly sliced
• 200ml double cream
• Small bunch fresh curly parsley, leaves finely chopped
• 4 medium free-range eggs
• 100g melting cheese (such as gruyère, cheddar or stilton), grated or crumbled
• Squeeze lemon juice to serve
• You’ll also need…
• 1.2-1.5 litre ovenproof dish