Ingredients
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2 tablespoons extra virgin Olive Oil
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1 Garlic
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¾ large bunch Swiss Chard
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Salt
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Freshly ground Black Pepper
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2 teaspoons finely chopped fresh Thyme
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7 ounces Black Forest Ham
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4 servings Grits
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¼ pound Goat Cheese
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4 large Egg
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Freshly grated Nutmeg
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Special Equipment
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Four 4-to 6-inch ramekins
Directions
Steps
|
1
Done
|
Position a rack in the middle of the oven and preheat the oven to 375°F. Butter the ramekins and place on a baking sheet. |
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2
Done
|
In a large skillet, combine the olive oil and minced garlic and sauté the garlic over medium heat until fragrant. Add the chard and sauté until wilted and tender, 5 to 7 minutes. Season with salt and pepper to taste and the thyme. |
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3
Done
|
Divide the ham and grits among the ramekins and layer the chard and cheese on top, reserving a little cheese for sprinkling. Carefully crack 1 egg into each ramekin. Top with a little more cheese and salt, pepper, and grated nutmeg to taste. |
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4
Done
|
Bake for about 15 minutes, until the egg whites are just set (or bake to the desired consistency, up to 5 minutes longer). |
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5
Done
|
Remove the ramekins from the oven and let cool for 5 minutes, then serve. |
