Runny eggs steamed on a bed of sautéed chard, onions and shiitake mushrooms.
This is my lazy girl’s lunch.
Lazy, because even if I ate the last pickle in the fridge, I usually find a couple of fresh eggs there, a couple of mushrooms and half an onion.
And who wants to eat a big plate of sautéed parsley?
Now that I think about it, this dish could also be considered a lazy girl’s dish because it’s really easy to make and only requires one pan, preferably one with a non-stick coating (meaning it takes less than a minute to clean up .)
But the real reason I love this dish?
Because it tastes so good.
Fresh chard is probably the most delicious leafy green you can eat. Tender, not bitter, almost sweet in fact, and I’m convinced it has a built-in spiciness.
You just don’t need to add a lot of salt to chard. Top with a runny egg and the yolk makes a delicious dip for the chard.
The mushrooms are just for fun. I love mushrooms with eggs and shiitakes have loads of flavor so you only need a few.
Eat your greens!
Eggs in sautéed chard and mushrooms
Shiitake are very flavorful mushrooms and using them really makes this dish special, although you can use almost any mushroom. You can also leave out the fresh mushrooms and sprinkle the eggs with truffle salt.
ingredients
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2 tablespoon Extra virgin olive oil
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1/2 Cup chopped Onion
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8th ounces fresh chard
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2 up to 3 big shiitake Mushroomscut into 1/4-inch thick slices
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Salt and freshly ground black pepper
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1 to 2 eggs
method
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Prepare the chard:
Cut out the thick, tough midribs of the chard leaves. Cut the ribs into 1/2 inch pieces and place in a bowl.
Add the chopped onions and mushrooms to the bowl.
Cut the remaining chard leaves crosswise into 1-inch strips, set aside.
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Fry chard ribs, onions, mushrooms:
Heat the olive oil in a large, non-stick sauté pan (with a lid) over medium-high heat. Add the onions, chard ribs and mushrooms.
Sauté until the onions are translucent and the mushrooms are slightly brown around the edges and have begun to shed their moisture, about 4 to 5 minutes.
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Add the chopped chard leaves, season with salt and pepper:
Place the green chopped chard leaves in the frying pan. Use tongs to turn the leaves in the pan so the leaves are coated in a little olive oil and the onions and mushrooms are mixed well with the leaves. Sprinkle with salt and pepper.
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Add Eggs:
Spread the mixture evenly over the bottom of the pan. Crack a fresh egg or two in the center of the pan over the chard and mushroom mixture. Cook uncovered until the bottom egg white is well set. Then reduce the heat to medium and cover the pan. Cook for another minute or two.
When the egg whites are cooked, remove the pan from the heat and, using a spatula, carefully transfer the eggs and chard to a plate to serve.
Serve immediately. Score the yolks so that the runny yolks run over the chard and mushrooms, forming a kind of sauce.
| nutritional information (per serving) | |
|---|---|
| 419 | calories |
| 32g | Fat |
| 24g | carbohydrates |
| 13g | protein |
