Baked Eggs with Goat Cheese and Green Peppercorns
|Panko bread crumbs||50 mL|
|Finely chopped shallots||75 mL|
|Peppercorn Mélange 580 g||5 mL|
|Sea Salt, French Mediterranean 1.1 kg||2 mL|
|Swiss chard||1.25 L|
|Seeded and chopped plum tomatoes||175 mL|
Generously butter four 175-250 mL ramekins or custard cups. Place on sheet pan. Sprinkle 15 mL of the panko in bottom of each cup. Melt butter in a large pan on medium heat. Add shallots crushed peppercorns and half of the sea salt. Cook and stir 3 minutes or until tender. Add Swiss chard and water; cook and stir on medium-low heat about 8 minutes or until tender. Spoon about 50 mL of the Swiss chard into each ramekin. Top each with a serving portion of tomatoes. Make a depression in the vegetables. Place 1 egg into each depression taking care not to break the yolk. Season with remaining sea salt. Sprinkle goat cheese evenly over eggs. Bake in preheated 400°F (200°C Gas Mark 6) oven 16-18 minutes or until egg whites are almost set. Remove from oven. Let stand 10 minutes. Season to taste with additional green peppercorns and serve with buttered toast if desired.