Bright lines of rainbow chard are one of our autumn vegetable patch staples, providing almost endless cuttings of green leaves and colourful stems for the kitchen. Shredded finely and fried along with a couple of potatoes, crisp sage leaves from the herb patch, and some fresh eggs from the hens, it makes a rustic meal that we will eat happily for breakfast, lunch or dinner. We serve this dish drizzled with a moreish sweet chilli sauce made with our own cider vinegar, homegrown garlic, and fruity red chillies.
Main INGREDIENTS
- Eggs
Ingredients
Method
Ingredients
- 25g unsalted butter
- 1 tbsp olive oil
- 10 sage leaves
- 2 medium potatoes, peeled and diced into tiny cubes
- 2.5 tbsp caster sugar
- 6 tbsp cider vinegar
- 1 red chilli, thinly sliced into rounds
- 1 clove of garlic, roughly chopped
- 150g chard, leaves and stems finely shredded
- 2-4 eggs (depending on whether you want 1or 2 per person)
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Method
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1Melt the butter with the olive oil in your Le Creuset 3-ply Stainless Steel 24cm Non-Stick Frying Pan over a medium heat. Add the sage leaves, fry for a few seconds until crisp, and then remove the leaves from the pan and set aside until ready to serve. Add the potato to the pan and cook for around 15 minutes until cooked through and golden brown, stirring occasionally to ensure the cubes cook on all sides evenly, then season with salt and freshly ground black pepper, remove from the pan, and keep warm.
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2While the potatoes are cooking, make the sweet chilli sauce. Combine the caster sugar and cider vinegar in a small stainless-steel saucepan and stir to dissolve the sugar. Put the pan on a high heat and bring the mixture up to a simmer (as there is only a small amount in the pan this should only take a few minutes), then add the chilli and garlic and cook for a further few minutes until the sauce thickens slightly (take care not to let it burn). Then remove from the heat and set aside to cool.
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3Next, add the chard to the empty frying pan and cook for a few minutes until tender, but still holding a little bite. Return the potato cubes to the pan, then crack the eggs amongst the greens and potatoes. Let them cook for a few minutes until the whites firm up, then pop in a hot oven or under the grill for a couple of minutes or until the yolks are cooked to your liking.
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4Take the pan out of the oven, scatter over the sage leaves and drizzle over the sweet chilli sauce (you might not need it all). Bring the pan to the table and divide between two plates to serve, perhaps with some crusty bread and butter on the side.
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5Chef's Notes:
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6If you can’t get hold of chard, kale works well too.
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7For the sweet chilli sauce, we love using mild, fruity chillies, but do go for a hotter option if you’d like your sauce to have a little more kick. Any leftovers of the sauce will keep for a week or so in the fridge.
