Sautéed Garlicky Swiss Chard
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 large bunch of Swiss chard, ribs and stems removed and reserved, and thinly sliced, leaves cut into 1” pieces
Sea salt and freshly ground black pepper
2 tablespoons fresh lemon juice
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.
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.