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A modern take on baked eggs – replace the traditional spinach with Swiss chard, add bite with crushed peppercorns and sprinkle with tangy goat cheese.
1/4 cup panko bread crumbs, divided
3 tablespoons butter
2 large shallots , chopped (about 1/2 cup)
1 teaspoon coarsely crushed McCormick Gourmet™ Peppercorn Mélange
1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt , divided
1/2 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)
1/2 cup crumbled goat cheese, (chévre) about 3 ounces
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.
(Amount per serving)