Polenta And Prosciutto Baked Eggs

• 1 cup Chopped Swiss Chard, Stems Removed
• 4 slices Store Bought, Prepared Polenta, Cut In 1/2 Inch Slices
• 12 slices Prosciutto, Chopped
• 1/2 cups Crumbled Goat Cheese
• 4 whole Eggs
• Salt And Pepper, to taste
• 1/4 cups Flat-leaf Parsley, Chopped

1. Preheat oven to 400u0b0F.
2. In a medium-sized pan over medium heat, saute the chard with 2 tablespoons of water just until wilted, about 5 minutes. Set aside.
3. Evenly divide and layer the polenta, prosciutto and chard into four medium-sized, oven-safe ramekins. Sprinkle half of the cheese on top of the chard in each bowl then crack one egg on top of the cheese. Sprinkle with salt and pepper, and then add the remainder of the cheese. Place ramekins onto a baking sheet and bake for 15-18 minutes until the egg is cooked thoroughly. Remove from oven. Let them cool 5 minutes, garnish with flat leaf parsley and then serve.

swiss chard, polenta, goat cheese, eggs, salt, parsley

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/polenta-and-prosciutto-baked-eggs/ (may not work)