If you haven’t noticed yet, I love breakfast. ALL breakfast. There’s the kind during the week where you trudge to your office mini-kitchen and add some hottish water to your oatmeal or eat a cold bagel with some colder cream cheese. I mean, it sounds a little rough, but there’s still something about it that is just so cozy. Even better: the long weekend kind where you have time for something hot and savory or dripping in maple syrup.
9 times out of 10, if it’s breakfast and I don’t have to be at work, I’m making a chard omelette. My mom invented these several years ago: a simple filling of cooked chard, maybe with some onions, folded up in two eggs and topped generously with extra sharp cheddar cheese. Boy, do I love those omelettes. I’ve decided that it’s not enough to wait until the weekend for chard anymore and so I came up with this dreamy dish: Chard and Fried Egg Toast.
The recipe for this guy is super simple. Really, it’s mostly about assembly. Let’s get started:
- one bunch (or bag) of chard, washed, de-stemmed and cut into bite-sized pieces
- one tablespoon olive oil
- one clove crushed garlic (I use a teaspoon of the kind that comes in a tube)
- one slice of bread per serving (I used sourdough!)
- butter, just enough to spread lightly on the toast
- cheddar cheese, if desired
- Add olive oil to skillet over medium heat. Once hot, add garlic and brown slightly.
- Add chard, sauteing until wilted. Set aside.
- Fry an egg using your favorite method (I went for crispy edges with a sunny-side up yolk).
- Toast bread to desired shade and top with butter (and/or cheddar cheese).
- Add a layer of chard.
- Top with you fried egg, then season with salt and pepper.
Oh man, what a morning treat. Even better, it’s exceptionally easy to keep a batch of cooked chard ready to go in the fridge so you can whip this up any morning of the week. Toast is easily a middle of the week endeavor.
Maybe you love runny yolk like me:
If that chard omelette sounds good to you too, just make the same chard filling as described above and use that! Omelettes take a while to cook just right, which is why I think of them as a weekend activity. Rough-chopped onions (or leftover caramelized onions from last night’s dinner) work best and you can even add some chopped tomatoes or mushrooms for something closer to a veggie omelette.
(P.S. If you need some fried egg inspiration, head over to Food 52’s article for lots of tips!)
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