Oeuf Provençale with Swiss Chard & Crème Fraîche

This is a great starter for an autumn evening, it's a rich and decadent way to start the meal.

One bundle of Swiss chard

1 large Spanish onion

6 farmer's eggs

1 cup crème fraîche

1/4 Cup extra virgin olive oil

Sea salt flakes

Cut onions into slices, and place In large pan with olive oil. Carmelize for 10 minutes, then add the cut up swiss chard, and toss togtehr for two minutes.

Take 6 ramekins and butter the inside, then place the Swiss chard in the bottom and add eggs, one per ramekin. Then add a dollop of crème fraîche and place in a pre-heated oven.

Add a drizzle of olive oil on top of the eggs.

Bake at 180C for 10-15 minutes ensuring that the eggs maintain a soft yolk.

Sprinkle the tops with seas alt falkes and serve with a tosatsed sliced of

country sourdough bread.