Today's recipe uses Swiss chard, eggs, onion and Gruyere cheese to make a breakfast style meal that's perfect any time of the day.
3/4 pound Swiss chard (see procedure)
1/2 cup thinly chopped onion
2 tablespoons olive oil for sauteing onion and chopped chard stems
1/2 cup grated Gruyere cheese
4 large eggs
1 tablespoon olive oil for frying eggs
black pepper to taste
country toast as needed
Give the Swiss chard a good rinse under cold water, and then remove the leaves from the stems, and then very finely cut the stems crosswise. Also thinly chop about 1/2 cup of onion.
Add a splash of olive oil to a large, heavy bottomed nonstick pan on medium high heat and saute the onion and the chopped chard stems.
While you're keeping your eye on that, use your knife to rough chop the Swiss chard leaves.
Once the onion is translucent, add the chopped Swiss chard leaves and cook those along to wilt down and soften up.
You also need to take a minute and grate about 1/2 cup of Gruyere cheese.
Once the Swiss chard is nice and soft, make four little wells in that and add a little olive oil to the wells and crack one large egg into each one.
Turn the heat down to medium low at this point and put a lid on top to help cook the eggs from the top as well as from the bottom. (see hints below)
After three minutes, take the lid off and season it with a good crack of black pepper and sprinkle the grated cheese over the eggs, put the lid back on top and cook it until the cheese has melted.
Toast and butter your country bread while you're cooking the eggs and then divide everything onto two individual plates.
Use spinach instead of chard and use Swiss cheese or cheddar cheese instead of Gruyere.
The eggs will cook a bit faster if you break the yolks after adding them to the pan.