Polenta and Prosciutto Baked Eggs

Preheat oven to 400ºF.

In a medium-sized pan over medium heat, saute the chard with 2 tablespoons of water just until wilted, about 5 minutes. Set aside.

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.