Baked Eggs with Goat Cheese and Green Peppercorns | Club House for Chefs
Baked Eggs with Goat Cheese and Green Peppercorns
Ingredients
- Serves 24
- 50 ml (375 milliliters) Panko bread crumbs
- 45 ml (250 milliliters) Butter
- 75 ml (500 milliliters) Finely chopped shallots
- 5 ml (30 milliliters) Club House ® Peppercorn Mélange
- 2 ml (15 milliliters) Club House ® Sea Salt, French Mediterranean
- 1 1/4 liters (7 1/2 liters) Swiss chard
- 15 ml (90 milliliters) Water
- 175 ml (1 1/10 liters) Seeded and chopped plum tomatoes
- 4 each Eggs
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