This recipe is inspired by the old French classic “oeufs à la tripe,” which is basically eggs gratin in a casserole. In order to make this dish feel lighter and more modern, I put the eggs on crostini and added sautéed Swiss chard and lemon zest. The richness of the caramelized onion sauce and broiled Gruyère are in perfect balance with the freshness of the Swiss chard and lemon. I also make a point of boiling the eggs for exactly 8 minutes, which results in a beautiful yolk that is just barely set.

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