What can I say? I looove breakfast sandwiches. Especially ones that include a fried egg and sharp cheddar. These ones, with creamy, mustardy Swiss chard on top of the cheese and egg, I first made one day last year when we had some friends over for breakfast. They were a hit, and since then I've made them many more times. —fiveandspice
biscuits from your favorite recipe (or 4 English muffins, or 8 pieces of toast)
bunch of Swiss chard, washed, stems removed, and cut into 1-inch square-ish pieces
Gently warm your biscuits and slice them in half, set aside somewhere to keep warm. In the meantime, heat the olive oil in a large sauté pan over medium high heat. Add the chopped Swiss chard plus a good sprinkling of salt and pepper and cook a few minutes until wilted. Add the mustard and cream to the greens and stir to coat well.
Put a piece of cheddar on the bottom of each biscuit, then add a quarter of the Swiss chard to each biscuit.
Wipe out the chard pan, put it over medium high heat and add the butter. Let the butter heat until it foams, swirling it to coat the bottom of the pan. Crack the eggs into the pan and sprinkle with salt and pepper. Cook until they’re set on their bottoms, then flip them and continue to cook another minute or so until they’re done to your liking. For closed-face sandwiches I like my egg to have a yolk that is ever so slightly runny but that is most of the way softly cooked through.
Put an egg on each biscuit bottom on top of the cheese and greens, then top each with their biscuit top and serve.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.