Toast 1: Swiss Chard & Soft-Boiled Egg on Toast
(makes 1 large half-sandwich)
- 1 slice toast
- 3-4 rainbow chard, leaves only, coarsely chopped
- 1 tablespoon extra-virgin olive oil
- salt and pepper to taste
- 1 egg
Soft-boil the egg until white is fully cooked and yolk is fairly runny, or cook to desired doneness. In a saute pan, heat the olive oil and add the chard, seasoning with salt and pepper. Cook, stirring, over medium-high heat for about 2-3 minutes. Transfer to the toast. Top with the sliced soft-boiled egg.
Toast 2: Avocado & Swiss Chard Stem Salad on Toast
(makes 1 large half-sandwich)
- 1 slice toast
- about 1/2 ripe avocado, finely chopped
- 3-4 rainbow chard stalks, finely chopped
- about 2 teaspoons fresh lemon juice
- about 2 teaspoons extra-virgin olive oil
- about 1 tablespoon chopped fresh parsley
- salt and pepper to taste
Toss all ingredients except for the toast. Can be covered and chilled up to an hour or two before serving, piled on the toast.
From: Not Eating Out in New York – http://noteatingoutinny.com