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Chard with Eggs

This recipe began as staff meal: we'd top beet greens and sometimes turnip greens with eggs. Greens plus a runny-yolk egg is a common combination in Spain. At Toro, we cook the perfect sunny-side-up eggs by putting them right on top of our salamander broiler to cook very gently and slowly. I know you can't do that at home, but you can do the next best thing: cook your eggs slow and low, the way they like it.


1 teaspoon butter
2 eggs
Salt and pepper


1 teaspoon olive oil
1 teaspoon butter
½ pound chard, cleaned and stemmed
2 tablespoons water
3 garlic cloves, thinly sliced
1/8 of a lemon, juiced

1. Put a small sauté pan over low­medium heat and melt 1 teaspoon of butter in it, then crack your eggs into the pan and cook them slow and low for 3 or 4 minutes, until the whites have set. We start the eggs before we start the greens because the greens cook so fast. Salt and pepper the eggs to taste.

2. Put a large sauté pan over medium-high heat with the olive oil and butter. When it bubbles and just starts to brown, put your chard, water, garlic, and salt in.

3. After about 1 minute, once the chard is slightly wilted, remove it from the heat, and add the lemon juice. Tong the chard onto your serving dish, and finish by topping it with the eggs.