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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.
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?
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.
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.
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! :)
Just made this for brunch and was delicious! I love chard. I topped it with a tablespoon of parmesan cheese.
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 :)
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! =)
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!
This was so delicious. I couldn’t believe it…and so easy. I can’t wait to make it again.
I wasn’t sure what to expect when I made this but I was pleasantly surprised by how yummy it tasted!
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!
Like Anthony in Nairobi, I did not have chard so used kale. It worked. Thanks.
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!
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!
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.
I would go for that, mix it up with a variety of mushrooms and maybe a drizzle of truffle oil at the end. Mmmm
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.
Looks yummy and easy. Although it does need bacon…thinly sliced and sauteed. Must try…
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!