1/4 cup panko (Japanese bread crumbs), divided
3 tablespoons butter
2 large shallots, finely chopped (about 1/3 cup)
1 1/2 teaspoons coarsely crushed McCormick® Gourmet Collection Green Peppercorns
1/2 teaspoon McCormick® Gourmet Collection 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 (chèvre) (about 3 ounces)
1. 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.
2. Melt butter in large skillet on medium heat. Add shallots, crushed green 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.
3. 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.
4. 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 green peppercorns and serve with buttered toast, if desired.
Test Kitchen Tip: Prepare as directed, using 1 teaspoon crushed Peppercorn Medley from McCormick® Peppercorn Medley Grinder adjusted to medium-grind setting in place of the crushed green peppercorns in the Swiss chard. Season to taste with additional crushed Peppercorn Medley before serving, if desired.