Swiss Chard is an amazing summer ingredient that you can find in many grocery
stores and farmers markets throughout the U.S.
I didn’t recognize the beauty of Swiss Chard as an incredible vegetable until I
started working on a produce farm as a kid. We would grow this beautiful Swiss
Chard in long rows of raised beds, and cut it off at the roots when it was time to
harvest. I wasn’t really sure what you were supposed to do with it, at first. Turns
out you can saute it with a bit of olive oil just like you might do for spinach!
When sauteed quickly with some garlic and anchovies, it becomes a welcome
breakfast addition to serve up alongside some fancy scrambled eggs.
Slow-Scrambled Eggs with Sauteed Swiss Chard & Anchovies
Swiss Chard is an amazing summer ingredient that you can find in many grocerystores and farmers markets throughout the U.S.I didn’t recognize the beauty of Swiss Chard as an incredible vegetable until Istarted working on a produce farm as a kid. We would grow this beautiful SwissChard in long rows of raised beds, and cut it off at the roots when it was time toharvest. I wasn’t really sure what you were supposed to do with it, at first. Turnsout you can saute it with a bit of olive oil just like you might do for spinach!When sauteed quickly with some garlic and anchovies, it becomes a welcomebreakfast addition to serve up alongside some fancy scrambled eggs.
Ingredients
- 2 Tbsp salted butter
- 6 whole eggs (at room temperature)
- ½ tsp Kosher salt
- ¼ tsp freshly-ground black pepper
- 1 Tbsp fresh chives (finely-sliced)
- 2 Tbsp crème fraiche
- 2 Tbsp olive oil
- 1.5 cups fresh Swiss Chard (roughly chopped)
- 2 cloves garlic (finely chopped)
- 2 anchovy fillets (finely minced)
- 1 Tbsp fresh parsley (finely chopped, as garnish)
- A few drops of your favorite hot sauce (to finish.)
Instructions
- Whisk together the whole eggs in a large bowl.
- Add the Kosher salt, freshly-ground black pepper, sliced chives, and crème fraiche
- to the bowl, and continue to combine using the whisk.
- Add the butter to a nonstick pan, and increase the heat to medium-low.
- When the butter begins to melt, add the egg mixture.
- Stir using a rubber spatula until the eggs begin to warm up and coagulate, and then
- leave the eggs alone as they continue to cook.
- Stir the eggs every minute or so with the rubber spatula, and remove the eggs from
- the pan when they are about 90-95% cooked, but still a bit soft and wet.
- *The eggs will continue cooking once they are removed from the pan.
- Set the eggs aside while you quickly saute the Swiss Chard.
- In a medium-sized saute pan, add the olive oil, and increase the heat to medium-
- high.
- When the pan is hot, add the chopped Swiss Chard and cook for roughly 3 minutes,
- or until the chard is beginning to wilt.
- Add the minced garlic and anchovy, and stir to combine.
- Cook for an additional two minutes.
- Serve the sauteed Swiss Chard over the scrambled eggs that you finished cooking a
- few minutes ago.
- Enjoy with a few drops of your favorite hot sauce.
Notes
The anchovies here impart a strong dose of umami flavor to the finished dish. That being said, you can definitely omit this ingredient if you feel strongly opposed to anchovies.