Baked Goat Cheese with Almonds and Pomegranate Seeds
Toast half of the almonds until golden brown in a dry nonstick frying pan, remove and let cool. Halve the pomegranate, turn each half cut side down and whack peel with a spoon to release the seeds.
Turn the goat cheese in beaten egg, roll in remaining (untoasted) almonds and cook in hot oil as quickly as possible until golden brown. Arrange on plates and garnish with the toasted almonds and pomegranate seeds. Serve immediately.