Daily Recipe: Eggs and Mustard Creamed Chard
Sometimes the beauty of produce blows us away. We can all appreciate the perfection that is an heirloom tomato, a ripe strawberry, or in this case, rainbow chard.
This lovely vegetable is also known as the 5-color silverbeet. It’s a tender chard with multi-colored stalks, ranging from yellow to pink. Chard is hearty and makes a great addition to soups and stews. This vegetable is similar in texture to beet greens or kale and can be used in any dish that calls for “leafy greens”.
Swiss chard is a nutritional powerhouse. It’s an excellent source of vitamins K, A and C as well as a good source of magnesium, potassium, iron and fiber. Just a single cup of swiss chard provides more than 300% of the daily value of vitamin K.
We love our leafy greens.
We also love Sprouted Kitchen’s recipes. Here is a great hearty dish that you can make for breakfast, lunch or dinner. We’re firm believers in putting an egg on most dishes. Happy eating!
Sunny Eggs and Mustard Creamed Chard
From: Sprouted Kitchen
- ½ cup breadcrumbs (made from day old bread, crusts removed)
- 5 tsp. EIEIO mustard, divided
- 2 tsp. extra virgin olive oil, plus 1 Tbsp.
- ½ tsp. mustard seeds
- 1 bunch swiss chard
- ¼ cup half and half
- 2 Tbsp chopped fresh herbs (parsley, thyme, dill)
- 4 eggs
- Sea salt
- Fresh found pepper
Preheat oven to 400 degrees F. Bring the eggs out of the fridge, so they’re at room temperature. 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.
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.
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 and cook for about 3 minutes. Season with salt and fresh pepper. Remove from heat.
Heat remaining Tbsp of oil in a skillet over medium high heat. Crack eggs in the skillet, with plenty of space between and cook them until they reach your desired doneness. You may need to do this in two batches, if you are going to be making 2 eggs per person.
Divide the chard between two plates and top it with the eggs, breadcrumbs and herbs for garnish.