Chard and Onion Egg Sandwich

Today’s recipe seems like an appropriate way to start off the weekend.


I will not judge if this ends up as dinner, breakfast, or brunch. It’s good any way you want it. (Did anybody else hear Journey when I said that? Just me…okay!)

I think everybody has those days when making dinner (or any meal) seems like too much effort! So, this recipe was the result of one of my more creative attempts when I didn’t know what to have. Sometimes watching Law and Order all day is really tiring.. (or working a real job like most people).

Anyway, all the components of this come together, and taste realllly good. No lie. It has chard, caramelized onions, and thyme for a summery take on things. Did I mention the sauce? Just to make things even better.

If you’re like me and tired from a long boring week this might just be the thing the perk everything right back up! I hope that sounds great.

Serves two.


2 english muffins cut in half

2 eggs, scrambled

2 leaves of chard, washed and ripped up

1 onion, sliced into rings

1 sprig of fresh thyme

1 tablespoon dijon

1 1/2 tablespoons of red or white wine vinegar

4 tablespoons olive oil

Salt and pepper for seasoning


First things first, get everything wash and prepped i.e. the chard and thyme. Tear the leaves off your sprig, and cut into small pieces. Heat a pan over medium heat. Once that’s heated you can add two tablespoons of your olive oil, and your onion. Cook until they become soft and slightly brown, you want them a little undone. Add in the chard leaves, thyme, season with salt and pepper, and toss everything until the chard is slightly wilted. Remove from pan. 

Toast your english muffins and set aside. Leave your pan over heat, and scramble your eggs in a small bowl, adding in a tablespoon or so of water to thin things out. Pour half of the eggs into your pan, swirl it so that it spreads out thin, like an omelette. Cook until the top is slightly set, then you can drop half of the chard mixture in the middle. Fold the edges of the egg over this as well as you can like a little square filled with good stuff. Then once its done you can place on one of your toasted english muffins. Repeat with remaining egg, and filling.

Now add two tablespoons of olive oil to the pan. Pour in your vinegar, this will hiss and sputter. Whisk for about 30 seconds. Then whisk in the dijon mustard. Pour over both of the egg sandwiches and top with the rest of your english muffin. Eat and enjoy!

P.s I would love to hear about your plans for the weekend! I will be making bread, and enjoying the sunshine (possibly in a physically active way??). Leave a comment if you would like!


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