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
PrintShiitakes 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 extra virgin 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
1 Prep the chard: 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 Sauté chard ribs, onions, mushrooms: 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 sliced chard leaves, season with salt and pepper: 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 Add the eggs: 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. Cook uncovered until the bottom whites are well set. Then lower the heat to medium and cover the pan. Cook for another minute or two.
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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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
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
Eggs Nested in Sautéed Chard and Mushrooms
We harvested a lot of chard before our first hard freeze and wondered what to do with lots of chard and stems? We tried this recipe as we had all the other ingredients on hand. Yum, yum! An instant classic for our household. We brainstormed variations as we were eating it but really enjoyed the flavor combination given in the recipe.
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I cannot figure out how to cook this so that the eggs are runny! It takes more than 10 minutes on low heat to cook the eggs all the way through, and then by the time they’re done the yolk is chalky. Does anyone have any tips?
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Hi Maria, I just made a version of this last night for dinner and I think the issue is cooking it covered on low heat. I’ve changed the recipe so that you cook the eggs on medium high heat until the whites are mostly set, then lower the heat to medium and cover for a minute or two to finish. That should work and give you runny eggs.
Thanks Elise, I’ll try that next time!
I serve this over brown rice for dinner and it is quite filling. It’s an easy one dish dinner and it’s a new family favorite. I often use creminis, because I almost always have them on hand. We like it cooked with a little balsamic vinegar and some parmesan on top.
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I love this recipe for DINNER and BREAKFAST! Great option when everyone is going in a different direction and I have to serve my family at different times. I chop everything ahead and then cook individually.
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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! :)