Fried eggs and chard
This simple breakfast dish combines humble yet tender chard and egg for something deeply satisfying and a little lighter than your usual fry up
SERVES
1
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
5
MINUTES
Ingredients
2 eggs
large bunch of chard
2 garlic cloves, sliced thinly
juice of ½ lemon
sea salt
black pepper
small handful of parsley, chopped
small handful of chives, chopped
good bread for toasting
butter
olive oil
Method
Trim the chard stalks, removing any large, stringy or woody bits.
Heat a little oil in a large frying pan and add the garlic, frying in the oil for around 30 seconds before adding the chard.
Let the chard wilt down in the oil for around 2 minutes before adding the juice of half a lemon and then season with salt and pepper. Throw in the chopped parsley, stir around the pan for another minute or two until most of the liquid has dissolved and then remove the chard to a warm oven.
Using the same pan, add a little more oil and fry the eggs however you like them.
Toast the bread and butter generously. Serve the chard with the fried eggs on top with the toast on the side and a good sprinkle of freshly chopped chives.
