Fried Eggs with Garlicky Chard and Saffron-Red Pepper Hollandaise
- Yield 4 servings
A turbocharged take on flavor in eggs Florentine.
Avoid using hard-crusted bread here. If you can't find focaccia, substitute something tender and flavorful, such as brioche or a soft Italian loaf. Peppadew peppers, which originated in South Africa, are sweet, tangy, and only modestly hot. They are pickled and sold in jars in the deli section of well-stocked grocery stores.
- Kosher salt
- 1 large bunch rainbow or bright lights Swiss chard, leaves and stems separated and stems cut crosswise into slices
- 4 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- Pinch of Espelette pepper or red pepper flakes
- 1/2 cup thinly sliced jarred roasted red pepper
- 4 teaspoons minced pickled Peppadew pepper
- 4 large eggs
- 4 pieces focaccia, toasted
- 1 cup Saffron-Red Pepper Hollandaise (link to recipe below)
- Bring a large pot of salted water to a boil. Add the chard leaves (not the stems) and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain, rinse well with cold water, and squeeze out as much excess water as possible. Chop coarsely and set aside.
- In a large frying pan over medium-high heat, heat 3 tablespoons of the olive oil. Add the chard stems and a large pinch of salt and cook, stirring occasionally, until tender and lightly browned, 6 to 9 minutes. Add the garlic and Espelette pepper and cook, stirring, until very fragrant, about 30 seconds. Stir in the cooked chard leaves, roasted pepper, and Peppadew pepper. Cook, stirring often, until the flavors are blended and the chard is hot, about 2 minutes. Transfer to a medium bowl and cover to keep warm. Do not rinse pan.
- Break each egg into a small teacup. Return the frying pan to low heat and add the remaining 1 tablespoon oil. Carefully slide the eggs from the teacups into the pan so they stay whole. Season them with salt, cover the pan, and cook until the eggs are just set, 2 to 3 minutes.
- Place a piece of focaccia on each plate, divide the chard mixture evenly among the focaccia, top with an egg, and then spoon a generous blanket of the warm Saffron-Red Pepper Hollandaise over the top. Serve right away.
Reprinted with permission from Martha Holmberg’s Modern Sauces (Chronicle Books LLC, 2012)