10 min Prep, 15 min Cook
This recipe is taken from the Women's Health magazine and inspired by Eleanor Maidment
Separate the chard leaves and the stalks.
Finally chop the stalks and saute in a large frying pan together with the oil and shallots for 5 mins.
Finely chop the anchovies and add to the pan with the garlic and chilli flakes for another 2 mins.
Toss in the roughly chopped chard leaves, cook for another few minutes until wilted, then stir and in the cream and season with black pepper.
Turn the heat to low. Using a spoon, make four holes in the chard mixture and crack in the eggs.
Cover the pan with a lid and cook for 5 mins until the eggs are set.
Scatter over the dill and add a dash of Tabasco.
Serving Size 324.5 g
|Amount Per Serving|
|Calories 141 cals||7%|
|% Daily Value*|
|Kilojoules 591.5 kJ||7%|
|Fat 5.7 g||9%|
|Sodium 737 mg||32%|
|Carbohydrate 18.2 g||6%|
|Protein 6.8 g||14%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|