Lazy, because even when I’ve eaten every last pickle in the fridge, I can usually find a few fresh eggs, a couple mushrooms, and half an onion there. Lazy, because when I can’t be bothered to go to the store, I have to look for what I can scrounge in the garden, and the only things thriving in my garden bed at the moment (early March) are parsley and chard. And who wants to eat a big plate of sautéed parsley? Now that I think about it, this dish could also be considered a lazy girl’s dish because it’s really easy to make, and only uses one pan, preferably one with a stick-free coating (meaning that it takes less than a minute to clean up.) But the real reason I love this dish? Because it tastes so good. Fresh Swiss chard is probably the most delightful leafy green you can eat. Tender, not bitter, almost sweet in fact, and I’m convinced it’s got built-in seasoning. You just don’t need to add much salt to chard. Top it with a runny egg and the egg yolk creates a luscious dipping sauce for the chard. The mushrooms are just there for fun. I love mushrooms with eggs, and shiitakes pack a lot of flavor, so you only need a couple. Eat your greens! Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1-inch ribbons, set aside. Sauté for about 4 to 5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture. When the whites are cooked, remove the pan from the heat and use a spatula to gently transfer the eggs and chard to a plate to serve. Serve immediately. Cut into the egg yolks so that the runny yolks run over the chard and mushrooms and form something of a sauce.
