Baked Eggs with Goat Cheese and Green Peppercorns
Eggs for supper? Why not? Substitute black peppercorns if you wish. You can also top the eggs with Parmesan or feta cheese and substitute spinach for the Swiss chard.
- ¼ cup fine, dry breadcrumbs, divided
- 3 tablespoons extra-virgin olive oil
- 2 large shallots, finely chopped (about 1/3 cup)
- 1 ½ teaspoons coarsely crushed green peppercorns
- ½ teaspoon sea salt, divided
- ½ large bunch Swiss chard, stems and large center ribs removed, leaves quartered or halved lengthwise, then cut crosswise into 1 inch slices (5 loosely packed cups)
- 1 tablespoon water
- 2 medium plum tomatoes, seeded and chopped (about 3/4 cup)
- 4 eggs
- ½ cup crumbled goat cheese (chévre) (about 3 ounces)
- Preheat the oven to 400°F. Generously grease four 6- to 8-ounce ramekins or custard cups and arrange them on a baking sheet. Sprinkle 1 tablespoon of the breadcrumbs in bottom of each ramekin.
- Heat the olive oil in large skillet over medium heat. Add the shallots, crushed green peppercorns, and ¼ teaspoon of the sea salt; cook and stir 3 minutes or until tender. Add the Swiss chard and water. Cook and stir over medium-low heat about 8 minutes or until the greens are tender and most of the liquid evaporates.
- Spoon about ¼ cup of the Swiss chard into each ramekin. Top each with ¼ of the tomatoes. Using a small spoon, make a depression in the vegetables. Place 1 egg into each depression, taking care not to break the yolk. Season with the remaining ¼ teaspoon of sea salt. Sprinkle the goat cheese evenly over the eggs.
- Bake 16 to 18 minutes, or until the egg whites are almost set. Remove from oven and let stand for 10 minutes. Season to taste with additional crushed green peppercorns.
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