Serves 2

You can actually bake eggs over a multitude of things . . .  ratatouille, stewed tomatoes, peppers, etc.  We especially like this version I came up with when gifted with a lovely big bag of rainbow Swiss Chard and some very fresh Hen eggs! Summer in a dish.

2 TBS butter

2 slices of a rustic type of bread, cut into cubes

pinch each garlic and onion powder

2 shallots, peeled and finely chopped

2 big bunches of chard, any colour, stems trimmed off and leaves roughly chopped

60ml dry white wine or vegetable stock

1 TBS chopped fresh parsley

1 tsp each fresh chopped rosemary leaves and fresh thyme

sea salt and freshly ground black pepper

2 to 4 (depending on appetites) large free range eggs

Pre-heat the oven to 200*C/400*F/ gas mark 6.  Melt half of the butter in a large skillet. Add the cubes of bread and dust lightly with some onion and garlic powders, salt and black pepper. Toss together and brown lightly over medium heat, until golden brown but not hard. Scoop out and set aside.  Melt the remaining butter in the skillet.  Add the shallots.  Stir and cook until softened without colouring.  Add the chard and white wine, along with a healthy seasoning of salt and black pepper.  Mix together the herbs and toss most of them into the pan, reserving some for the garnish.  Cook and toss together.  Cover and cook until well wilted and tender.  Divide between two buttered single sized baking dishes along with the croutons.  Make a well in the centre and crack in one or two eggs.   Bake in the preheated oven for 15 minutes or so until the whites are set and the yolks to your preference. Dust with a bit of sea salt and freshly ground black pepper and a sprinkle of the reserved herbs. Serve immediately.