Egg sandwiches get a glow-up. Indulgent enough for any brunch table, this recipe is surprisingly simple. Cooked chard, sunny side up eggs, and a few on-hand condiments make nothing special into something special.
Makes two sandwiches.
Ingredients
- 3 tbsp olive oil, plus more for brushing
- 2 tbsp onion, diced
- 1 tsp salt
- 1 large bunch Swiss chard, chopped
- 1½ tsp red pepper flakes
- 2 tbsp fresh lemon juice
- 4 large eggs
- 4 large slices sourdough bread
- Garlic Scape Aioli, or store bought aioli, as needed
- Harissa paste, as needed
Preparation
- Heat the broiler to high. Arrange the bread on a baking sheet and brush with olive oil. Toast under the broiler until just golden on one side. Remove from the oven set aside.
- Heat the olive oil in a wide skillet over medium heat. Add the onion and the salt. Sauté until soft and golden, 4-6 minutes. Add the red pepper flakes and the Swiss chard to the pan and cook for another 5-10 minutes, or until both the stems and leaves are soft. If needed, add in a teaspoon or two of water while cooking to keep the greens from drying out while the stems soften. Remove from the heat and stir in the lemon juice.
- In a clean pan, heat 2 tbsp of olive oil in a fresh skillet. Add the eggs and cook sunny side up. The yolks should be a bit runny.
- As the eggs cook, spread two of the bread slices with harissa. Spread the other two sliced with the aioli. Nestle the eggs onto one slice of bread, followed by the chard. Top with the remaining bread. Slice each sandwich in half, and serve warm.
