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Savory Oats with Fried Egg and Rainbow Chard

45 Min

Serves 2

No Ratings

INGREDIENTS

1 bunch Rainbow Chard, stems trimmed

1 sprig Thyme

1/4 cup diced Onion

2 Eggs

2 Tbsp. Butter

2 Tbsp. Olive Oil

4 cloves Garlic, peeled and minced

8 ounces Rolled Oats

Pepper

Salt

DIRECTIONS

Bring a large pot of salted water to a boil over a high flame. Blanch the chard for 5 minutes, stirring frequently. Rinse under cold water in a colander until cool. Squeeze out as much liquid as possible. Meanwhile, bring 1 1/2 cups water to a boil along with a small pinch of salt. Add the oats and stir, simmering uncovered for 10 minutes. In a separate large sauté pan over a medium flame, heat the oil until hot. Add the garlic and stir until fragrant, about 1 minute. Add the chard along with a pinch of salt and pepper; continue to stir until heated through and completely tender, about 5 minutes. In another separate sauté pan over a medium flame, heat the butter until melted and foamy. Crack the eggs into the pan and cook until the white edges are browned, about 3-4 minutes. Flip gently and fry for another minute.

Divide the oats between 2 bowls; top each with half the chard and 2 fried eggs. Garnish with the thyme and a pinch of salt and pepper to taste.

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