Sunday, January 29, 2012

Eggs and Lox with Lemon-Garlic Chard

A quick and easy picnic on a plate for nights when you're home late and hungry.

Ingredients (per person)
Fresh chard, sliced into ribbons
1 small clove garlic, smashed
Meyer lemon
1 pastured egg
Olive oil
1 shallot, chopped
Fresh chives, snipped
Nora pepper
Salt & freshly ground black pepper
2 oz wild smoked salmon
1 slice whole grain bread, toasted, or whole-grain crackers
Thinly sliced radish or daikon

Saute the garlic in a little olive oil over medium-low heat until it starts to soften, then add the chard and stir to combine. Sprinkle with a pinch or two of salt, turn the heat up to medium, and saute until the chard begins to wilt. Cover and steam until tender (about 3-5 minutes). Squeeze liberally with lemon juice to taste, sprinkle with black pepper, and turn off the heat.

Meanwhile, heat a glug of olive oil in a nonstick pan over medium heat. Add the shallot and saute until it softens. Reduce heat to medium low and crack each egg into the pan. Stir gently to combine with the shallot (the idea is to end up with distinct yellow and white parts, rather than scrambling the egg entirely -- an especially delicious trick when you have a real pastured egg with an intensely yellow yolk). Sprinkle to taste with salt, black pepper, nora pepper, and a few snips of chives. Continue to cook, stirring occasionally, until cooked through, then serve with chives snipped over the top.

Serve chard and egg alongside a few slices of smoked salmon, radish, and crackers or toast. Goes particularly well with ak-mak stone-ground whole wheat crackers.

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