A modern take on baked eggs – replace the traditional spinach with Swiss chard, add bite with crushed peppercorns and sprinkle with tangy goat cheese.
Preheat oven to 400°F. Generously butter four 6- to 8-ounce ramekins or custard cups. Place on baking sheet. Sprinkle 1 tablespoon of the panko in bottom of each cup
Melt butter in large skillet on medium heat. Add shallots, crushed peppercorns and 1/4 teaspoon 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 1/4 cup of the Swiss chard into each ramekin. Top each with 1/4 of the tomatoes. Make a depression in the vegetables. Place 1 egg into each depression, taking care not to break the yolk. Season with remaining 1/4 teaspoon sea salt. Sprinkle goat cheese evenly over eggs
Bake 16 to 18 minutes or until egg whites are almost set. Remove from oven. Let stand 10 minutes. Season to taste with additional crushed peppercorns and serve with buttered toast, if desired
• To crush peppercorns, place peppercorns in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until coarsely crushed.