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.
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.
