Enough for: 2-3
Takes: 30 minutes
1 bunch silverbeet, stems finely chopped, leaves sliced
200ml (1 1/4cups) double cream
3 eggs
2 large handfuls grated gruyere or other melting cheese
1. Preheat your oven to 160C and bring a pot of water to the boil. (No need to fill the pot, about 2cm deep is fine).
2. Plunge stems and 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 or place in an ovenproof dish. 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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