Swiss chard is so tender, sweet, and best in the spring. Delicate and delicious. One of the books that profoundly changed the way I looked at food was "Vegetable, Animal, Miracle," by Barbara Kingsglover. The Eggs in a Nest recipe is from that book.
I ate this for lunch, it took about 10 min to make. Simple yet, full of great nutrition.
My cooking notes: I used garlic, with the swiss chard, and once you crack the eggs, cover the pan for a few minuets, so the eggs cook better.
I also made garlic knots, which take time to make, but make my family happy. Butter, garlic, baked on bread, is such a happy thought. Little bites of happiness.
I love that I can show you what I 'm cooking in my kitchen, and what I have been thinking about. Thanks for stopping by. Eat well, live well.