Baked Eggs With Swiss Chard, Leek, Mushrooms And Rustic French Bread
  1. Preheat oven to 400 degrees.
  2. In an oven-safe pan, melt butter over medium-high heat and sauté leek and mushrooms until cooked through, about 4-minutes.
  3. Add garlic and cook until fragrant, 45 to 60 seconds.
  4. Add chopped rainbow swiss chard and cook until greens have wilted, about 3-minutes.
  5. Season with Herbs de Provence and Santa Maria Seasoning. Take off heat.
  6. Add cream.
  7. Using the back of a spoon, make 4 nests in the vegetable-cream mixture in the pan. Break an egg into each indentation. In between the eggs add 1/4 cup dollops of Ricotta cheese. Top with Pecorino Romano cheese.
  8. Bake until the egg whites are set and the yolks are still runny, about 8-minutes. Serve immediately with fresh baked rustic French bread for dipping.