Sunny Side Up Eggs
Recipe created by Frances Boswell
Servings: Serves 4
Ingredients
  • 2 Tbsp. Parmesan cheese shavings, plus more for serving
  • 4 slices bread
  • 4 Tbsp. olive oil , divided
  • 4 to 6 chopped anchovies
  • 1 bunch Swiss chard or kale , ends trimmed, cut into 2-inch pieces
  • Coarse sea salt
  • Freshly ground black pepper
  • 4 large eggs
  • 2 Tbsp. chopped capers
  • 1 quartered lemon
Directions
Total time: 30 minutes

Sprinkle 2 tablespoons cheese over bread and heat in toaster oven until cheese melts, about 3 minutes. Divide among 4 plates.

Meanwhile, heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat. Add anchovies, mashing with the back of a spoon to form a paste. Add chard, season with a healthy pinch of salt and pepper, and cook, tossing with tongs, until stem ends are tender and leaves are bright green and soft, about 10 minutes. Add 1/2 cup water if greens are sticking to pan. Remove greens from pan and divide among plates beside toast.

Add 1 tablespoon olive oil to skillet, set over medium-high heat, and crack eggs directly into pan. Cover and cook until yolk is set to desired consistency, 2 to 5 minutes.

Serve eggs over toast and greens, and top with capers and remaining cheese. Add a squeeze of lemon juice, remaining olive oil, and salt and pepper to taste.

Nutritional Information
Per serving: 304 calories, 16 grams protein, 4 grams saturated fat, 3 grams fiber. Plus more than 130 percent of the recommended daily value of vitamins A and C.