1 Bring water to a boil, salt it and add a little thyme at boiling point, place your eggs with a skimmer and count 4 minutes after the water returns to a boil, then remove them and plunge them into ice water.
2 Remove the bunch of your young Swiss chard, wash it then mince it; for young Swiss chard you should find no veins, then blanch for 2 minutes in salted boiling water and drain it by pressing well.
3 In a saucepan pour the cream, salt pepper add a pinch of nutmeg, then at boiling point add your minced Swiss chard leave it for 2 minutes then add 50g (1.75 oz) of Parmesan stir turn off the heat while keeping it covered.
4 Shell your eggs carefully.
5 When your guests are at the table turn on your oven grill setting, in a porcelain dish pour a base of braised Swiss chard then place your drained eggs on it cover with the remaining Swiss chard, sprinkle with the remaining Parmesan and place in the middle of the oven for 6 minutes
when removed place your minced Pancetta on top and serve hot.
*For these young Swiss chard they must be picked at the beginning of their growth as I did in our garden in Aytré
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