Bruschetta With Chard or Spinach, Poached Egg and Dukkah
Published May 1, 2013
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
½ cup wilted spinach or Swiss chard, coarsely chopped
2 teaspoons extra virgin olive oil
1 small garlic clove, minced, plus 1 clove cut in half
Salt and freshly ground pepper
1 thick slice country bread
1 egg
½ teaspoon dukkah (more to taste)
Nutritional analysis per serving (1 servings)
16 grams carbs; 160 milligrams cholesterol; 237 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 2 grams fiber; 240 milligrams sodium; 9 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 teaspoon of the olive oil over medium heat in a large, heavy nonstick skillet. Add the minced garlic and cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the greens. Stir until nicely seasoned with garlic and oil, about a minute. Add salt and pepper to taste, and remove from the heat.
- Step 2
Lightly toast the bread, and rub with the cut garlic clove. Brush with the remaining olive oil. Top with the greens, and make a depression in the greens using the back of your spoon.
- Step 3
Poach the egg for 4 minutes, until set (or fry it sunny side up in a nonstick skillet). Remove from the heat and drain on paper towels. Place the egg on top of the greens, sprinkle with dukkah and serve.
Advance preparation: The blanched greens will keep in the refrigerator for about 3 days.
Private Notes
Comments
I make Dukkah, which is one of the heavenliest mixtures ever. Sesame, coriander seeds, cumin seeds, and toasted hazelnuts or pistachio. The ration if 2 cups sesame, 1 1/2 cup or coriander 1 cup of cumin, I cup of hazel nuts. all toasted separately, and then ground in a nut grinder with salt to taste.. It is heavenly on Toast and butter, eggs, and anywhere else you want to enjoy.
This is a terrific and easy recipe. We did it with soft boiled eggs and did a base of tomate spread (grated tomato mixed with garlic and olive oil) as well spread goat cheese. Topped with some grated Parmesan.
I love eating this for dinner. The suggested goat cheese spread, grated tomatoes and sauteed mushrooms take this to a worthy meal for one.
Super easy , fast, and delicious. I used a hard boiled egg.
I love eating this for dinner. The suggested goat cheese spread, grated tomatoes and sauteed mushrooms take this to a worthy meal for one.
So so good! Made this for a family Sunday lunch on fresh out of the oven bread so skipped the toasting. Crushed the garlic to speed things up and put a few slices of goat cheese under the spinach. Amazing.