Another one of those simple breakfasts which really goes a long way: Bruschetta with Swiss Chard, Egg and Dukkah. What the heck is Dukkah, I hear you asking? It is a toasted Middle Eastern spice mix, usually made with peanuts, coriander seeds, sumac, sesame seeds, nigella seeds, cumin seeds and a bit of salt. I made my version by substituting walnuts and black sesame seeds in place of peanuts and nigella seeds. This mix is first dry toasted then minced/ ground coarsely. It works well even as a snack, let alone in recipes such as this one. It also keeps in a sealed jar in the fridge for months. Try it at least once, OK? Details in the pictures.
Ingredients group photo. What we have above: Swiss chard, dukkah, eggs, garlic and multi grain seed bread. The bread was lightly toasted and rubbed with garlic. The recipe calls for a bit of olive oil on it but somehow my muscle memory kicked in an I ended putting a bit of butter on top as usual…Heh… a smidge of a French twist I guess…
You need to separate the leafy part of the chard from the stem because their cooking time is different. Here the stems are chopped in pieces about 3-4mm thick for quicker cooking and sautéed along the garlic in a bit of olive oil. I like starting with a cold pan here so the garlic has time to “flavour” the cooking oil a bit. Take care not to burn the garlic, it becomes unpleasantly bitter.
When the stems are almost cooked “al-dente”, the chopped leafy part of the chard also go in, along a bit of dukkah. It takes only about 2 minutes to cook over low heat covered.
The Swiss chard mix is equally distributed on the toasted bread, then topped with a poached or fried egg. Some pepper and more dukkah to finish it up. The result is one VERY satisfying and healthy brekkie, one that will go into our regular rotation.
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