Greens bruschetta with fried eggs

Can healthy comfort food exist? Is the term an oxymoron? I usually avoid that sort of thing, believing that if I am going to eat a chocolate chip cookie, then I am going to eat the real thing with butter and a lot of sugar. I am not fooled by the fakers with their applesauce and agave nectar. That’s not to say that healthy cookies are bad. They can be good. But only if that is what you seek.

I think this greens bruschetta is getting over into the comfort food area. It’s garlicky and belly warming. But I still felt good about eating it because of that pile of green beneath the egg.

I adapted my recipe from this one at The New York Times.

1 loaf multigrain bread
1 or 2 garlic cloves, depending on your tastes
1 bunch swiss chard or other greens
2 eggs
2 slices fontina or Gruyere cheese

Slice the bread about a half-inch thick and toast it. Then rub each slice of bread with a garlic clove that has been halved. Next, mince the garlic and chop the greens. Heat some olive oil in a skillet and add the garlic. Saute about 30 seconds and then add the greens. Cook for a minute or two, until the greens are wilted. Season with salt and pepper.

Spoon the greens onto the toast, and top with the sliced cheese. Crack your eggs into the same pan. Fry the eggs, breaking open the yolks if you’re paranoid about food-borne illness like I am, though I’m sure this tastes better with runny yolks.

Slide your eggs onto the cheese and put the whole thing under your broiler for a couple of minutes until the cheese melts.

I’m sorry that I don’t have a better to picture to share, but I think Greg is tiring of taking photos before every meal. The man actually expects to eat his food while it’s hot. Can you imagine?