Chard Pan Au Gratin with Chili Egg

Preheat the oven to 180 °C top/bottom heat.

Cut out chard stems into wedges and finely dice. Cut chard leaves into wide strips. Finely dice shallot and garlic cloves.

Cream butter in an ovenproof skillet. Add diced chard stems, shallots and garlic and sauté for 3-4 minutes until colorless. Then add the chard leaves and toss well until they collapse. Season lightly with sea salt flakes and remove from heat.

Press four wells in the chard, add an egg to each and drizzle chili sauce all around.

Mix cottage cheese and tandoori paste. Finely dice the Manchego, mix in and season with sea salt flakes. Place the cheese mixture in small blobs between the chili eggs on the chard bed.

Place the pan in the preheated oven and bake for about 5 minutes, until the cheese melts and the eggs are just slightly set, they should still be runny inside.

Remove and serve the chard pan at the table.

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