Baked Eggs with Goat Cheese and Green Peppercorns

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

Ingredients Quantities
Panko bread crumbs 50 mL
Butter 45 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
Water 15 mL
Seeded and chopped plum tomatoes 175 mL
Eggs 4 each


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.

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