Eggs Nested in Saut&eacuteed Chard and Mushrooms

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 cup chopped onion
• 1/2 pound of fresh chard
• 2-3 large shiitake mushrooms, sliced into 1/4-inch thick slices
• Salt and freshly ground black pepper
• 1 to 2 eggs

Directions

1. Prepare the chard by removing the thick center ribs from the leaves. Cut those ribs into 1/2 inch pieces, then put them in a bowl.
2. Add the chopped onions and mushrooms to that same bowl.
3. Slice the chard leaves crosswise into 1-inch ribbons, and keep them separate for now. Warm the olive oil in a large, stick-free sauté pan with a lid over medium high heat. Add the onions, chard ribs, and mushrooms.
4. Cook, stirring as needed, for about 4 to 5 minutes, until the onions look translucent and the mushrooms have browned a bit at the edges and begun releasing their liquid.
5. Add the sliced chard leaves to the pan. With tongs, turn and toss the greens so they pick up some of the olive oil and mingle evenly with the onions and mushrooms. Season with salt and pepper.
6. Spread everything across the bottom of the pan in an even layer. Crack 1 or 2 fresh eggs into the center, right on top of the chard and mushroom mixture. Cook without the lid until the whites are set on the bottom. Reduce the heat to medium, cover the pan, and cook for another minute or two.
7. Once the whites are cooked through, take the pan off the heat. Use a spatula to carefully move the eggs and chard onto a plate.
8. Serve immediately. Break into the yolks so they spill over the chard and mushrooms, turning into a simple sauce.