Chef Curtis Stone throws cooked rice, an egg and Swiss chard with sesame oil in the oven for a one-bowl breakfast dish.

Serves 4


  • 1 tsp. sesame seeds
  • 1 Tbsp. canola oil
  • 1 bunch Swiss chard (12 ounces), stems and ribs thinly sliced, leaves coarsely chopped
  • 1/3 cup finely chopped onion
  • 1 Tbsp. minced, peeled ginger
  • 1/2 cup coconut milk
  • 1 Tbsp. soy sauce
  • 1 tsp. sesame oil, divided
  • 1 1/3 cups cooked brown rice
  • 4 large eggs
  • 2 scallions, sliced lengthwise
  • Sambal oelek or hot sauce


Active time: 20 minutes
Total time: 30 minutes

Preheat oven to 400° with rack positioned near the bottom. In a small skillet, toast sesame seeds over moderate heat, stirring, until golden, about 2 minutes. Transfer to a plate and let cool.

In a large nonstick skillet, heat canola oil over medium-low heat. Add chard stems and ribs, onion and ginger and cook, stirring, until softened, about 8 minutes. Add chard leaves, cover and cook, stirring, until wilted, about 5 minutes. Stir in coconut milk and simmer about 2 minutes. Remove from heat. Stir in soy sauce and 1/4 tsp. sesame oil.

Brush 4 oven-safe 8-ounce bowls or ramekins with remaining 3/4 tsp. sesame oil and place on a baking sheet. Add rice, then chard mixture. Make a depression in the chard and crack an egg into it. Repeat in remaining bowls and bake about 15 minutes, until whites are set but yolks are still runny. Sprinkle with scallions and sesame seeds and serve with sambal oelek to taste.

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