- 6 slices sourdough bread
- 3 tbsp butter
- 1 bunch (about 170g) Swiss chard, trimmed and chopped
- 6 large eggs
- 110g Gruyère cheese, grated
- Preheat oven to 220°C. Spray a large baking tray with nonstick cooking spray.
- With a 6cm-wide round cookie cutter, cut holes from centres of bread. Place bread and cutouts on prepared baking tray. Bake for 5 minutes or until slightly dry, turning bread over halfway through.
- In a 30cm frying pan, melt butter on medium. Add chard and ¼ tsp salt; cook for 8 to 10 minutes or until stalks are crisp-tender, stirring occasionally. Divide chard among bread slices, spreading around holes. Add egg to each hole; top with a pinch of salt and pepper. Sprinkle Gruyère over chard and cutouts.
- Bake eggs for 8 to 12 minutes or until whites are set but yolks are runny. Serve immediately.
- EACH SERVING: About 1 170kJ, 15g protein, 15g carbohydrate, 17g fat (9g saturated), 1g fibre, 470mg sodium.
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