1. WASH, DRY SWISS
CHARD AND CHILL
2. CHIFFONADE THE CHARD AND STEMS/ PLACE ON
DINNER PLATE
3. COOK EGGS ANY WAY YOU PREFER (I COOKED OURS IN BASIL INFUSED OLIVE
OIL)
4. PUT A SMALL AMOUNT OF ASIAGO CHEESE ON TOP
OF THE EGGS
5. PLACE ON TOP OF THE CHARD MIX
6. SEASON WITH SALT AND PEPPER AND A CHOICE
OF SALAD DRESSING IF YOU LIKE. (WE USED
A BIT OF CAESAR DRESSING)
SERVE WITH A SLICE OF NICE BREAD