Cheesy Fried Egg Sandwich with Garlicky Greens
By Amy Maltzan
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For the pork fiends out there (myself included) cook a few slices of bacon in the skillet first, set aside and use the bacon drippings to cook the onion/chard mixture. Layer the bacon on the sandwich for an extra-delicious treat.
2 tablespoons extra-virgin olive oil
1 large garlic clove, slice thin
pinch of crushed red pepper (optional)
1 small onion, thinly sliced
1/2 bunch (about 5 large leaves) Swiss Chard; leaves trimmed from stems and rinsed; stems trimmed and rinsed and cut into 1/4-inch pieces
1 ounce cheddar cheese, shredded
2 sandwich rolls or 2 slices slices of crusty bread, toasted
In a heavy skillet, heat 1 tablespoon olive oil with half the garlic and crushed red pepper (if using) over medium heat. Add onions and chard stems; cook until softened and beginning to brown.
Add remaining garlic and cook until fragrant, about 1 minute. Add chard leaves and cook until wilted. Push cooked onion/garlic/chard mixture towards the outside of the skillet, making a well in the middle.
Crack both eggs directly into the well; season with salt and pepper. Cook until whites are set, then flip. Top eggs with grated cheese, cover skillet and cook just until cheese has melted.
To serve, divide onion/greens mixture between the buns or bread, and top with the cheesy fried eggs.
Amy Maltzan is an avid home cook, gardener and occasional blogger. More of her seasonally focused recipes are available at eggsonsunday.wordpress.com.
This recipe originally appeared in our Fall 2012 cheese issue.