Eggs Nested in Sautéed Chard and Mushrooms

This is my lazy girl’s lunch. Lazy, because even when I’ve eaten every last pickle in the fridge, I can usually find a few fresh eggs, a couple mushrooms, and half an onion there. Lazy, because when I can’t be bothered to go to the store, I have to look for what I can scrounge in the garden, and the only things thriving in my garden bed at the moment (early March) are parsley and chard. And who wants to eat a big plate of sautéed parsley?

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Beautiful, happy, survived-with-winter, about-to-be-eaten Swiss chard

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 uses one pan, preferably one with a stick-free coating (meaning that it takes less than a minute to clean up.)

But the real reason I love this dish? Because it tastes so good. Fresh Swiss chard is probably the most delightful leafy green you can eat. 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. The mushrooms are just there for fun. I love mushrooms with eggs, and shiitakes pack a lot of flavor, so you only need a couple.

Eat your greens!

Eggs Nested in Sautéed Chard and Mushrooms Recipe

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: Serves 1.

Shiitakes are highly flavorful mushrooms, and will really make this dish special if you use them, though you can use just about any mushroom. You can also skip the fresh mushrooms and sprinkle the eggs with truffle salt.

Ingredients

  • 2 Tbsp olive oil
  • 1/2 cup chopped onion
  • 1/2 pound of fresh chard
  • 2-3 large shiitake mushrooms, sliced into 1/4-inch thick slices
  • Salt and freshly ground black pepper
  • 1 to 2 eggs

Method

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1 Cut out the thick, tough center ribs of the chard leaves. Chop 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 ribbons, set aside.

2 Heat the olive oil in a large, stick-free sauté pan (with cover) on medium high heat. Add the onions, chard ribs, and mushrooms. Sauté for about 4 to 5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture.

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3 Add the green sliced chard leaves to the sauté pan. Use tongs to turn the leaves over in the pan so that the leaves get coated with some of the olive oil and the onions and mushrooms are well mixed in with the leaves. Sprinkle with salt and pepper.

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4 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. Lower the heat to low and cover the pan. Cook for 3 to 4 minutes, checking after 3 minutes. When the whites are cooked, remove the pan from the heat and use a spatula to gently transfer the eggs and chard to a plate to serve.

Serve immediately. Cut into the egg yolks so that the runny yolks run over the chard and mushrooms and form something of a sauce.

Links:

Baked eggs with chanterelles and chard from Herbivoracious
Poached eggs over rice with greens from Heidi of 101 Cookbooks
Curried chickpeas with chard and poached eggs from Dinner with Julie
Polenta with swiss chard, pancetta, and a fried egg from Cheap, Healthy, Good

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43 Comments

  1. Helene Dsouza I Masala Herb

    Such pretty plants! I dont remember my mum ever growing chard, I think so Ill have to introduce it to her.

    Love the shiitake mushrooms in tn this recipe, they ll give the dish a whole new dimension.

    thanks for sharing! =)

  2. Robin

    I love this dish–so many wonderful flavors, colors, and textures. Your Swiss chard looks almost too pretty to eat (almost!).

  3. Nicki Green

    I love this! I make it all the time for breakfast. I personally prefer kale and will toss in whatever else I have on hand. Generally its frozen artichokes, jarred roasted red peppers, onion, garlic, and goat cheese. Great way to pack in a bunch of veggies.

  4. Julia {The Roasted Root}

    Yum! I love garden-grown rainbow chard. This past summer was my first time growing vegetables and I was so thrilled at how easily my collard greens, chard and kale came up…and when you take some out to cook with, it just grows right back! Your recipe looks delicious – My boyfriend would love this, as he’s big on greens and can’t get enough of runny eggs!

  5. Martha

    Whenever I make eggs with greens I’m disappointed in the lack of flavor. Maybe the problem is that I’m not doing it with mushrooms — but any suggestions for spices/other flavoring to add if I don’t have any mushrooms in the house?

    Yes, chili pepper flakes and/or mustard seeds. Add them in at the beginning, with the onions. ~Elise

  6. donutty

    This is one of my favorite easy lunches! I’ve never tried it with the mushrooms, though. I usually just use onions, garlic, chard, and a little nutmeg. Also, I love it with a piece of toast or pita bread to soak up any leftover yolk or juices.

  7. Julie

    I do something very like this – only with spinach and a little bacon. I came up with it when, like you, my cupboard was almost bare but I had a bag of spinach and a few eggs. My 10-year-old daughter loves it!

  8. Anthony

    Here in Nairobi there’s no chard. I used kale. Way too much kale. But I love kale so no problem. I’ve made kale a thousand ways, but this is the first time with eggs and mushrooms. Superb! Thanks for the recipe/inspiration.

  9. Julie

    I’ve only eaten chard once – and it made my mouth numb. It was like eating chloraseptic. Is this a common effect of Swiss chard?

    It didn’t feel like an allergic reaction. I didn’t have any trouble swallowing or breathing. I just felt a little numb. I wondered if that’s what it’s supposed to feel/taste like?

    No, it’s not supposed to do that. But sometimes people can have strange reactions to food. I found someone with a similar reaction to celery. ~Elise

  10. Angela

    This is definitely my favourite kind of lunch time meal. Here in Provence there’s more stem than leaf on the chard (blettes) but very tasty, love combo with eggs and lovely extra with the shitake mushroom.

  11. Yatee

    It’s crazy simple, but so classy. So many variations, as well. I am definitely going to try making something similar for lunch one of these days!

  12. CookingScraps

    This is my favorite lunch as well- greens and eggs! I get particularly excited when I know I have beet greens waiting for me in the refrigerator. It’s the little things in life!

  13. Katie

    I’m hugely jealous of the picture of your spring garden. Mine is still under inches of snow and the only thing green are the deciduous bushes around it.

    I’ll have to wait over a month or more to make this with garden fresh chard, but I’ll give it a try with my grocery store chard! It looks delicious.

  14. Jake

    I made this tonight, and while I over-cooked the eggs a little and had to make due with over-medium, the dish was fantastic. Definitely going into the rotation.

  15. Debra Campbell

    This is a great idea. I’ve often used chard/mushrooms in an omelet, but never thought of cooking them like this.

  16. Lauren

    I’ve done wild salad greens and eggs. I’m definitely going to try this; I adore greens and this fits in with Genotype Teacher diet if I substitute a different mushroom. Mmmm….

  17. Lindsey

    I loved seeing this recipe because it made me realize how my palate has changed for the better. A few years ago I read “Animal, Vegetable, Miracle” and I remember her talking about a dish like this and thinking that it didn’t sound good at all and now I think it looks delicious. I’ll have to give it a try.

  18. Mike

    Delicious!

    From a picture of Swiss chard, I see that you have a redwood tree growing near by. :)

    Indeed I do! ~Elise

  19. Al

    Thanks for the recipe, it made for a great brunch. I used a butternut squash oil I had on hand and added some merguez sausage (since I always have some in the freezer from my favorite lamb vendor at the farmers market), which added some nice flavor.

  20. wendyb964

    I keep forgetting you, too, reside in the Sacra-tomato area! The dreary weather today is, alas, just a harbinger of this week. I woke up O-L-D! So much for my plans. I’d already planned on coddled eggs on spinach, mushies, and veg odds and ends. I’ve never planted chard, kale, or mustard greens and all I have is oodles of citrus, lovely lemon thyme, and rosemary. Those three are magnificient as a marinade for lamb chops and prosciutto-wrapped asparagus, but eggs sound better today. Thanks for your wonderful recipes. Hubs also wants the Guiness cake—tomorrow.

  21. Whitney

    I made this for dinner tonight. I cooked up some bacon first to serve alongside and used bacon fat instead of oil to cook everything. I also added a little smoked mozzarella at the end. I was not very good at judging the doneness of the eggs and they overcooked a little, but it was still delicious. I will be making this again and trying not to overcook the eggs next time!

  22. Jim Price

    I made this for my breakfast this morning and it was fantastic. Just be careful you don’t overcook the eggs, like I did. Shiitakes really make this dish!

  23. Michi

    My kids — who hate chard — loved this. I gave it a little Asian-y twist — sauted the onions and then shiitake with a splash of soy sauce, mirin, and sesame oil. I also carmelized the onions before adding the mushrooms, to give a little more sweetness. Great stuff!

  24. Jeanie R

    Always looking for chard recipes since it is the one green that will continue to grow when summer arrives. Love this dish! Just had my first experience of poaching eggs on veggies and am now a fan. What I have missed all these years!

  25. Elizabeth Snapp

    I made this for dinner last night and fell in love! Both my husband and I loved it. This dish is going to become a regular in our household. Thanks for posting it! =)

  26. Juliette

    Elise, you are my hero! This was fantastic. I modified it slightly – I swapped/split the tblspns of olive oil for white truffle oil and homemade garlic butter, and I used a mushroom medley instead of just shiitake. I also used some green onions instead of white, since that’s what this lazy girl had in her fridge. I didn’t use enough green onion to make a big difference flavor wise, but the rest of the substitutions were great! Delightful little flashes of truffle kept sneaking in and surprising me.
    In short: I will make this repeatedly and possibly obsessively :)

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