Wilted Swiss Chard Salad

March & April brings the Northern Spring Breakers down.  We have enjoyed visits from several old friends & relatives recently.  One family brought us fresh farm eggs from her father's hens -- all the way from Illinois.  Of course, I am not partial to Illinois or anything!  They have been delicious.  We used them in this scrumptious salad.  We also used some of Ava's rainbow chard.

A beautiful, delicious supper.

(This recipe comes from our new cookbook:  http://greatlettuce.blogspot.com/2013/03/unprocessing-foods-entry-2.html)

2 Tbsp butter, divided

2-1/2 Tbsp extra virgin olive oil, divided

1-1/2 cups 1/2-inch pieces French bread baguette

1 large onion, sliced

2 Tbsp dry white wine

2 eggs

8 cups Swiss chard, stemmed, leaves torn into 4-inch pieces

1 Tbsp red wine vinegar

Grated Parmesan cheese (optional)

Melt 1 Tbsp butter with 1 Tbsp olive oil in a heavy large well-seasoned cast-iron or nonstick skillet over medium-low heat.  Add the baguette pieces & saute until golden brown & toasted, about 7 minutes.  Transfer the croutons to a bowl.

Melt 1/2 Tbsp butter with 1/2 Tbsp olive oil in the same skillet (no need to wash) over medium-low heat.  Add the onion & saute until browned & very tender, about 15 minutes.

Add the wine & stir until it evaporates & the onions are very tender & caramelized, about 5 minutes.  Push the onions to one side of the skillet.  Add the remaining 1/2 Tbsp butter to the other side of the skillet.  Crack the eggs into the skillet & fry until the whites are set on the bottom, about 1 minute.

Carefully turn the eggs over & fry until the whites are set but the yolks are still runny, about 1 minute longer.  (Cook longer if you want hard eggs.)  Carefully transfer the eggs to a small plate.

Increase the heat to medium.  Quickly add the chard to the skillet with the onions & drizzle with the remaining 1 Tbsp olive oil & the vinegar.  Toss the chard until just wilted & remove from the heat.  Mix in the croutons.  Divide the chard mixture between 2 shallow bowls.  Top the hot salad with the eggs & season with salt & pepper.  Sprinkle with Parmesan, if desired, and serve.