SUNNY EGGS + MUSTARD-CREAMED CHARD
Wednesday, February 16, 2011 at 3:13PM 
I still have not really come to terms with the major increase in my grocery bill since I am now feeding a grown man. What I passed off as dinner while living on my own, doesn't cut it anymore. Budget friendly it was, filling for a hungry man it is not. This is not a complaint; I am having so much fun experimenting and having dinner conversation about what could be different: why do you always sneak kale into everything? quinoa does not count as a starch (I disagree), more salt, a little burnt... it's fun, and I'm learning.
Lately, breakfast has been 'our thing'. Hugh makes great coffee and I make something quick for breakfast. Note that his coffee process takes about 15-20 minutes start to finish, so I have time to do more than pour a bowl of cereal. Enough time to make this breakfast panini again, or yum these are my favorite. At some point society told us that in the mornings you get up and go and you kick your feet up at the end of the day. I think taking that little luxury in the morning, is worth working later into the evening. Breakfast lovers, you feel me?
I saw this recipe in the recent Bon Appetite and changed it up just a tad to use the chard I had in the fridge. Contrary to the title, it is not overly mustardy by any means. You could save time by just having toast as opposed to the breadcrumbs, but they are what give the dish character - tiny bits of crunch in each bite. And let us not forget the option of breakfast for dinner, because anything with breadcrumbs certainly can pass for either. 
SUNNY EGGS + MUSTARD CREAMED CHARD // Serves 2
Adapted from Bon Appetite
The magazine wrote the recipe with one egg, but I need two to constitute a meal. I realize we already have slightly creamy greens here, but a few grates of fresh parmesan would be a welcomed addition.
1/2 Cup Breadcrumbs (made from day old bread, crusts removed)
5 tsp. Dijon Mustard, divided
2 tsp. Extra Virgin Olive Oil, plus 1 Tbsp.
1/2 tsp. Mustard Seeds
1 Bunch Swiss Chard
1/4 Cup Half and Half
2 Tbsp. Chopped, Fresh Green Herbs (parsely, thyme, oregano, basil...)
4 Eggs
Sea Salt
Fresh Ground Pepper
1. Preheat oven to 400'. Bring the eggs out of the fridge. Toss the crumbs with 2 tsp. dijon, 2 tsp. olive oil, mustard seeds and a pinch of salt to coat. Scatter on a rimmed baking sheet, and toast for 6-8 minutes until edges are golden.
2. Remove the stem from the chard and give it a rough chop. Over medium high heat, add enough water to cover the bottom of a skillet. Toss the chard just to wilt it, about 2 minutes. Scrape it into a mesh sieve and press out the moisture.
3. Wipe out the skillet, add the remaining 3 tsp. of mustard, half and half, 1 Tbsp. of the green herbs and the drained chard. Stir everything together, cook about 3 minutes. Season with salt and fresh pepper. Remove from heat.
4. Heat remaining Tbsp. of oil in a skillet over medium high heat. Crack eggs in the skillet, with plenty of space between and cook until desired doneness. You may need to do this in two batches if making 2 eggs per person.
5. Divide the chard between two plates and top it with two eggs, breadcrumbs and herbs for garnish.
Reader Comments (66)
Hi there! What pans are you using in this post?
Ohh yum. This looks delicious! I love big leafy greens like chard and am always looking for new ways to use them. This is a great idea!
Perfection.
i just found your blog, and spent an hour drooling over your recipes. they all look soooo yummyy!
and i love your photography!
i think this is my new fav cooking blog!
I so hear you on the grocery bill! I have a husband and 2 teenage sons and a 9 year old daughter, so basically when I make something, I make it for 8 people because they generally have 2 servings each!
I love the side dish to the egg. I get Bon Appetit and don't remember seeing that recipe. I bet its quite filling too!
It's been a while since I've had a chance to browse your blog - I've missed it. The photos are stunning and this looks like a really fun meal. I shall definitely give it a try. Thanks for all the inspiration.
I just made this for dinner and I think I love mustard with chard like I love chipotle with collards (a lot). I went back to one egg each since we started dinner with sooooop. I totally love the mustard seed breadcrumbs!
This is soooo scrumptious! I was happy to be able to use my mustard seeds...not a lot of recipes call for them. And i loooove chard. you are a genius! I love it.
cant wait to make it form my mum when she comes to visit
I made this last night with some black beans on the side. It was wonderful!
The breadcrumbs were remarkable - I could've eaten the whole pan as a snack!
I can totally relate with you, being a newlywed myself. I am now learning how to literally beef up my healthy recipes to keep my hubby happy and satiated. Your photos are beautiful as always!
Recipe sounds great. How about some details on Hugh's coffee process?
This hit my tastebuds as I sat reading blogs and then stuck. Simply delicious. I shared it today on my linkshare. Thanks!
http://rosiedreams.com/a-little-love-this-week/
[...] else? i made this last night without the egg and without the half and half. basically sautéed chard with the most delicious of [...]
[...] but the taste was still fantastic. As a side, I cooked some Farmers’ Market chard, adapting this recipe from Sprouted [...]
[...] Adapted from Sprouted Kitchen [...]
Made this earlier this week and really loved it. Came together pretty quick and was happy to be able to sneak a veggie in before noon! Used whole milk instead of half and half because that's what I had on hand. Browned the crumbles under the broiler because I didn't want to wait for the oven to preheat. Still yummy! Thanks so much!