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Eggs Nested in Sautéed Chard and Mushrooms
Eggs Nested in Sautéed Chard and Mushrooms
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Poached eggs served over flavorful sautéed vegetables.
Ingredients:
  • 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
Instructions:
  • Prepare the chard by removing the thick center ribs and chopping them into 1/2 inch pieces along with the onions and mushrooms. Cut the rest of the chard leaves into 1-inch ribbons and keep them aside.
  • In a large non-stick sauté pan with a lid, heat olive oil over medium-high heat. Add onions, chard ribs, and mushrooms. Sauté for 4-5 minutes until onions are translucent and mushrooms are lightly browned and releasing moisture.
  • Combine sliced chard leaves in the sauté pan with olive oil, onions, and mushrooms. Toss to coat leaves evenly and season with salt and pepper.
  • Spread the chard mushroom mixture evenly over the pan and crack one or two fresh eggs in the center. Cook uncovered until the bottom whites are set, then lower the heat, cover, and cook for another minute or two until the whites are cooked. Transfer the eggs and chard to a plate using a spatula. Serve immediately, cutting into the yolks to create a flavorful sauce over the chard and mushrooms.

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