Rainbow Chard on Toast

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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

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