Eggs Nested in Sautéed Chard and Mushrooms

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.

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


  • 2 tablespoons 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


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.

swiss chard leaves on cutting board

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.

saute swiss chard stems and mushrooms

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.

swiss chard tongs in pan

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.

swiss chard raw eggs in pan swiss chard cooked eggs in pan

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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  • Emily

    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.


  • Maria

    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?


    • Elise Bauer

      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.

  • Amy

    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.


  • Lisa

    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.


  • 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! :)

  • Maureen

    Just made this for brunch and was delicious! I love chard. I topped it with a tablespoon of parmesan cheese.


  • 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! =)


  • 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!


  • 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.


  • 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 :)

  • 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!

  • Margaret

    This was so delicious. I couldn’t believe it…and so easy. I can’t wait to make it again.


  • Sleeping Mom

    I wasn’t sure what to expect when I made this but I was pleasantly surprised by how yummy it tasted!

  • 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!

  • Candy

    Like Anthony in Nairobi, I did not have chard so used kale. It worked. Thanks.

  • 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!

  • 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.

  • Mallory

    I would go for that, mix it up with a variety of mushrooms and maybe a drizzle of truffle oil at the end. Mmmm

  • Bubbha

    Looks yummy and easy. Although it does need bacon…thinly sliced and sauteed. Must try…

  • 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!

  • Living The Sweet Life

    Delicious!! I love a sunny-side up egg on salads – – just like you said, the yolk creates this great dipping sauce to tie it all together :)

  • 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.

  • 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

  • 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.

  • 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!

  • 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.

  • 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

  • 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!

  • 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.

  • 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.