Eggs Nested in Sautéed Chard and Mushrooms

Breakfast and BrunchGluten-FreePaleoSwiss Chard

Runny eggs, steamed on a bed of sautéed chopped chard, onions, and shiitake mushrooms.

Photography Credit: Elise Bauer

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?

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.


  • 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



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.


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.


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.

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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


Showing 4 of 26 Comments / Reviews

  • Angel Y.

    I made this yesterday and wanted to thank you for the recipe! I not only added the Shiitake but also porcini AND truffle salt. Is was Amazing! :)

  • 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! =)

  • Adam D. Zolkover

    This looks excellent. I often make a similar lunch, but with collards instead of chard. The bright colors, though, make this version very attractive.

  • 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.

  • 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!

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Eggs Nested in Sautéed Chard and Mushrooms