Baked Eggs

I like a lot of things about baked eggs, and have been making them a lot lately. Not only are they easy and flavorful, but they include a vegetable (hard to work into breakfast sometimes) and stay warm after they are cooked without overcooking. And unlike omelets and fried eggs, don't require babysitting at the stovetop, so I'm free to sip my coffee and read while they cook.

Baked Eggs
INGREDIENTS
One or two eggs per person
butter or olive oil
1/2 tsp finely chopped chives, shallots or scallions per egg
Swiss chard 1-3 leaves, chiffonade or julienned (cut into 1/4 inch
strips)
1/2 tsp soft goat cheese per egg
salt, pepper
pinch of oregano or herb of your choice per egg
finely grated parmesan cheese, one heaping teaspoon per egg

TOOLS
One 4 oz ramekin per egg
Oven or toaster oven

METHOD
Preheat oven or toaster oven to 350
Butter or oil each ramekin
Sprinkle onion-like substance into bottom, top with chard and herbs
Add goat cheese
Add 1 large fresh egg
Sprinkle with salt, pepper and parmesan
Place in hot oven
Set timer for 15 minutes
(If you'd like the top cheese browned, turn oven off and broiler on for the
last few minutes. This does mean you have to watch them to make sure they don't overcook for the last few minutes, so I don't do it.)
Remove eggs from oven
Can be served right-side up with a spoon or fork, still in ramekin, or loosened with a spoon and turned out onto plate.