Eggs with Sauteed Chard & Mushrooms

eggs-with-sauteed-chard-mushroomsHere it is – the ultimate quick, easy, lazy meal. One pan, minimal ingredients, and 10-15 minutes and you’ve got dinner. Or lunch. Or even breakfast. Just tear off a piece of crusty bread and you’ve got an awesome, simple meal.

This guy popped up when I was looking for something to do with chard and/or mushrooms. Here’s the original, from I love that this recipe is so uncomplicated and that it makes use of the chard stalks, which usually get tossed.

This is mostly for my mom, since I don’t know anyone else with this phobia, but, if you’ll only eat eggs if the whites and yolks have been beaten together – that’s fine. Just rather than cracking the egg on top of the greens, beat it first and make a scramble outta the deal. It won’t be quite as good as having the yummy runny yolk all over everything, but it’ll do 😉


Eggs with Sauteed Chard & Mushrooms
Serves: 1
  • 1 spring onion or leek, trimmed & chopped
  • olive oil
  • salt & pepper
  • a small handful of swiss chard (about 3 of the really big leaves or 6-7 small ones), stems removed & chopped, leaves torn into manageable pieces
  • a few mushrooms (I used a mix of shiitake and oyster)
  • 1 egg
  1. Heat a drizzle of olive oil in a small fry pan over medium-high heat. Add the onions & cook, tossing occasionally, until translucent & starting to brown
  2. Add the chopped chard stalks, cook for a few minutes, add the mushrooms, cook a few minutes more. Season with salt & pepper to taste.
  3. Add the chard leaves and cook, turning, until the leaves are wilted. Turn the heat down to medium/medium-low. Spread out the veggies in the pan & crack an egg in the middle. Cover & cook for a few minutes, until the egg is done to your liking (I like the white cooked through with the yolk still runny).
  4. Slide it all out onto a plate & enjoy!

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