Bruschetta With Chard Or Spinach Poached Egg And Dukkah Recipes

BRUSCHETTAS WITH SAUTEED CHARD

Steps:

• Bring a very large pot of water to a boil and add 1 tablespoon of salt. If the stems of the chard are tough, remove them entirely from the leaves and discard. (If the stems are tender, simply cut the stems off at the base of the leaves and discard.) Wash the leaves thoroughly. Immerse the chard in the boiling water and cook for 3 minutes exactly from the moment you get all the leaves in the pot. Drain immediately but don¿t squeeze out the liquid.
• Warm 3 tablespoons of olive oil in a large (12-inch) saute pan. Add the sliced garlic and cook over medium heat for 30 seconds. Add the chard, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and saute for 3 minutes, tossing frequently with tongs.
• Meanwhile, toast or grill 8 slices of bread. When they're nicely browned, rub one side of each slice of bread with a cut side of the halved garlic. Place 2 slices of toasted bread on each plate, garlic side up, and use tongs to distribute the chard onto the toasts. Sprinkle each serving with lemon zest, a squeeze of lemon juice, grated Parmesan cheese, and some fleur de sel. Drizzle the bruschetta with olive oil and serve warm. The liquid from the greens will be absorbed into the bread.

BRUSCHETTA

Steps:

• Toast bread until brown.
• Cut cloves of garlic in half. When bread is toasted rub one side with cut half of garlic.
• Cut slices in half, and top 3 of the halves with heaping tablespoons of broccoli topping; heap pepper topping over remaining bread halves.

BRUSCHETTA

Steps:

• Toast the bread slices on both sides until brown and crisp.
• While the toast is still warm, cut the unpeeled clove of garlic in half and rub the cut surface over one side of the toast. Drizzle 1 tablespoon of olive oil over the garlicky side and sprinkle on sea salt, if desired.

BRUSCHETTA WITH CHARD OR SPINACH, POACHED EGG AND DUKKAH

Steps:

• 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.
• 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.
• 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.