Sauteed Chard and Eggs

Step 1

Cut chard leaves crosswise into 1-inch ribbons; set aside.

Step 2

In a large nonstick skillet, heat olive oil on medium-high heat. Add onion, mushrooms, and garlic. Cook for 4 to 5 minutes or until onions are softened. Add chard to skillet. Use tongs to turn the leaves over in the pan to coat with some of the olive oil. Sprinkle with salt and pepper. Drizzle with vinegar.

Step 3

Spread chard mixture to sides of skillet; crack eggs in the center. Cook for 3 to 4 minutes or until whites are cooked. Use a spatula to gently transfer eggs and chard to dinner plates. Sprinkle with bacon crumbles. Serve immediately.