First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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adapted from myrecipes.com
￼2 Tbls. extra-virgin olive oil
2 cups sliced Leeks and chard stems
3/4 to 1 lb. Potatoes, cut in 3/4″-inch pieces
2 garlic cloves, minced
1 1/4 tsp. paprika, divided
1/2 tsp salt, divided
1/2 tsp. coarse black pepper, divided
4 cups chard leaves, chopped
4 large eggs
1 oz. shredded Gruyère cheese
Heat oil in a large skillet over medium heat. Add leeks and chard stems; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 tsp. paprika, 1/4 tsp. salt, and 1/4 tsp. pepper. Add chard; cook 4 minutes, stirring constantly. Use a spoon to rearrange potato mixture, making four 4 egg- size “nests”. Crack 1 egg into each space; sprinkle remaining 1/4 tsp. salt, remaining 1/4 tsp. pepper, and remaining 1/4 tsp. paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.