An egg on a bed of sautéed chard has classic Caesar salad ingredients—anchovies, capers, and Parmesan melted on a slice of toast. This recipe is one of O's delicious start-your-day-right breakfasts.
Servings: Serves 4
  • 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.


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