1 bunch silverbeet, stems finely chopped, leaves sliced
100-150ml double cream
3 eggs
2 large handfuls grated gruyere or other melting cheese
1. Preheat your oven to 160C and bring La Creuset of water (about 3cm) to the boil.
2. Plunge stems and then leaves of chard into the pot. Cover and cook for 2 minutes. Drain well and squeeze out any excess moisture.
3. Return drained chard to the pot. Mix together cream and eggs. Season and pour over the chard.
4. Scatter over the cheese and bake for 20-25 minutes or until the cheese is bubbling and golden. Serve warm.
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