Eggs with Avocado and Chard
Hearty and healthy, this dish is all about the fresh green produce, including Swiss chard, avocado and cilantro, served on a bed of rice and topped with runny fried eggs. Thin slices of mild banana pepper add pops of tangy-sweet flavor, while a sprinkling of Aleppo pepper lends fruitiness and gentle heat. Serve as a brunch entrée or a satisfying breakfast for dinner.
Ingredients:
- 2 Tbs. extra-virgin olive oil
- 1/4 yellow onion, chopped
- 1 garlic clove, minced
- 1 bunch Swiss chard, thick stems removed, leaves and tender stems chopped
- Kosher salt and freshly ground black pepper
- 2 tsp. fresh lemon or lime juice
- 2 Tbs. chicken stock
- 1 cup (5 oz./155 g) cooked long-grain white rice
- 2 eggs
- 1/2 avocado, pitted, peeled and cut into slices 1/4 inch (6 mm) thick
- 1 banana pepper or jalapeño pepper, stemmed and thinly sliced crosswise
- Fresh cilantro sprigs for garnish
- Ground Aleppo pepper for garnish
Directions:
Preheat an oven to 400°F (200°C).
In an 8-inch (20-cm) ovenproof fry pan over medium-high heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the chard leaves and tender stems and cook, stirring occasionally, until starting to wilt, about 3 minutes. Season with salt and black pepper, then drizzle the lemon juice over the vegetables. Add the stock and cook, stirring occasionally, until almost evaporated, 2 to 3 minutes.
Push the vegetables to one side of the pan and add the rice to the empty side. Using the back of a spoon, make 2 wells in the rice and vegetables. Crack an egg into each well and season with salt and black pepper.
Transfer the pan to the oven and bake until the egg whites are set and the yolks are still runny, 7 to 9 minutes, or until done to your liking.
Top the vegetables and eggs with the avocado, banana pepper and cilantro. Sprinkle with Aleppo pepper, salt and a few grindings of black pepper and serve immediately. Serves 2.
Williams Sonoma Test Kitchen
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