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Sautéed Rainbow Chard on Toast with Feta and Crispy Sage

Fresh, nutritious and full of flavour, this garden-to-plate breakfast is easy and delicious! Make the most of the Rainbow Chard season.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 2-3 garlic cloves
  • 1 TSBP butter or olive oil
  • 1 tsp lemon zest
  • 3-4 Rainbow chard stalks and leaves
  • 2 TBSP Feta or add halloumi or cottage cheese
  • 2 TBSP Pepitas/ pumpkin seeds or sunflower seeds
  • Pickled red onions to serve see recipe below
  • 2-4 Eggs optional
  • Salt to season
  • 4 pieces Sourdough

Method
 

  1. Peel and finely slice garlic. Add to a pan on medium heat with butter. Cook for 2 mins.
  2. Roughly slice Rainbow chard stalks (1cm chunks) and add them to the pan. Cook for a further 2 minutes.
  3. Chop leaves and keep to the side.
  4. In another pan fry the eggs to your liking.
  5. Add chard leaves to the garlic and stalks and cook for 1-2 mins until wilted. Stir through Lemon zest and season with salt.
  6. Turn the oven grill on to 180 degrees. Drizzle Sage with olive oil or butter and place on an oven tray along with Pepitas. Toast under the grill until slightly golden watching carefully as this will take less than 1 minute. Alternatively, this can be done in the pan along side eggs.
  7. Toast sourdough and butter.
  8. Place two pieces of toast on each plate and evenly distribute rainbow chard mix, crumble on feta, top with eggs, sprinkle on toasted pepitas, and top with Red Pickled Onions.
  9. Add edible flowers for colour - I used Cornflowers and pea shoots.

Notes

The pickled onions are best to make at least the day before so they have time to infuse and pickle.