Okay, I have a confession to make… I love boiled eggs.
Ever since I was little, I have loved having boiled eggs with breakfast. They gave me a protein boost for school, plus I liked having the task of peeling eggs. ( I was probably the world’s most annoying egg peeler since it would take at least five minutes for me to peel my egg)
Now, with two hospital jobs that each require a decent commute, my boiled egg breakfasts fell to the wayside in favor of quick breakfasts of cold cereal or oatmeal. But on my days off (or even for the occasional dinner), I pop a couple of eggs into a pot of water and boil up some eggs.
Which is what I did last week after a long day of work. I had some eggs in my fridge, along with some Swiss Chard that was on it’s last legs and I knew that I wanted to do something with both of them. One of my favorite brunch recipes is Kale Baked Eggs, so I knew that the chard and eggs would work together.
So I sautéed up a bunch of chard and topped it with a perfectly boiled egg… and I have found a new breakfast favorite!
It starts with the Swiss Chard.
Grab a deep-sided skillet and add in some olive oil. Heat the oil over medium heat and then add in some VERY finely minced garlic and some red pepper flakes. I love a bit of kick in my greens!
When the garlic is fragrant, add in the chard.
It wilts down to basically nothing, so don’t be shy! I wilted down about 2-3 cups for myself. (I’m a sucker for sautéed chard).
When it’s all wilted it’s time to plate up everything!
Mound up the Swiss Chard in the middle of a plate.
Then top with a boiled egg (or two!).
This is how I always cook my boiled eggs. In a small saucepan, add in your eggs and top with cold water. Put the lid on and turn the heat onto medium. Bring the eggs to a boil and then remove the lid, turn the heat down to medium-low and cook for 6 minutes. After six minutes, bring the pot to the sink, dump out the water and then run cold water over the eggs (sometimes I even throw some ice over them too!). Crack the eggs and place them into some cold water for 30-60 seconds until they are cool enough to handle and then peel away! This yields an egg with a firm white and a soft center!
Season with some kosher salt and pepper and then dig in!
One of my breakfast favorites in a new light.
So, how do you like to serve up your boiled eggs?
Your Swiss Chard obsessed, egg boilin’ friend,
- 1 egg
- 1 teaspoon olive oil
- 2 cloves garlic, finely minced
- ¼ teaspoon red pepper flake
- 2 cups Swiss Chard, torn into bite-sized pieces
- Salt and pepper to taste
- In a small saucepan, add in one egg and cover with cold water. Cover and turn the heat to medium and bring to boil. When the water comes to a boil, turn the heat to medium-low and remove the lid. Let the egg cook for six minutes. When the six minutes are up, bring the saucepan to a sink, pour out the water, and then run cold water over the egg. Crack the egg and let it sit in the cold water for 30-60 seconds until cool enough to handle. Peel and then set aside.
- In a deep-side skillet set over medium heat, add in olive oil. When the oil is hot, add in the garlic and red pepper flakes.
- When the garlic is fragrant, add in the Swiss chard and cook until wilted, about 2-3 minutes. Season with salt and pepper.
- To serve: Mound the chard in the middle of the plate. Cut the egg in half and place in the center of the chard. Season the egg with salt and pepper. Then dig in!