- Heat oil in a large skillet over medium heat. Cook garlic, stirring occasionally, until golden brown, about 2 minutes. Add red pepper flakes and half of Swiss chard, season with salt and pepper, and cook, tossing often, until wilted, about 3 minutes. Add lemon juice and remaining chard and cook, tossing just until all chard is wilted, about 1 minute. Season with salt and pepper.
6 MINUTES EGG
- In a medium pot, bring water to a boil. With a slotted spoon, lightly submerged 3 large eggs, gently setting into the pot. Set your timer for 6 minutes, and gently boil the eggs. When the time is up, remove the eggs from the water with a slotted spoon, and place in a bowl of ice water to stop the cooking. (Or, run under ice cold water for 1-2 minutes, until they are no longer warm to the touch). Once the eggs are cooled, remove from the ice bath and gently peel. Set aside for assembly.
ASSEMBLY
Top your toast with a smear of Smak Dab Honey Horseradish Mustard, layer a healthy portion of the sautéed greens, and place the whole egg on top, laying on its side. With a knife, cut down the middle of the egg, allowing the yolk to ooze. Sprinkle with flaky sea salt, and chili flakes, if desired.
