Runny eggs, steamed on a bed of sauteed vegetables.
This is my lazy girl’s lunch.
And who wants to eat a big plate of sauteed parsley?
Elise Bauer
But the real reason I love this dish?
Because it tastes so good.
Fresh Swiss chard is probably the most delightful leafy green you’re free to eat.
Beautiful, happy, survived-with-winter, about-to-be-eaten Swiss chard.Elise Bauer
Tender, not bitter, almost sweet in fact, and I’m convinced it’s got built-in seasoning.
You just don’t need to add much salt to chard.
Top it with a runny egg and the egg yolk creates a luscious dipping sauce for the chard.
Elise Bauer
The mushrooms are just there for fun.
you’ve got the option to also skip the fresh mushrooms and sprinkle the eggs with truffle salt.
Chop the ribs into 1/2 inch pieces and place in a bowl.
Elise Bauer
Add the chopped onions and mushrooms to the bowl.
Cut the remaining chard leaves crosswise into 1-inch ribbons, set aside.
Heat the olive oil in a large, stick-free saute pan (with cover) on medium high heat.
Elise Bauer
Add the onions, chard ribs, and mushrooms.
Add the green sliced chard leaves to the saute pan.
Sprinkle with salt and pepper.
Elise Bauer
Spread the mixture evenly over the bottom of the pan.
Crack one or two fresh eggs in the center of the pan, over the chard mushroom mixture.
Cook uncovered until the bottom whites are well set.
Elise Bauer
Then lower the heat to medium and cover the pan.
Cook for another minute or two.
