Fumbally Eggs On Brioche With Wilted Chard

Serves 2

12 minutes

About the recipe

Katie: "Working in the Fumbally the first thing you learn is how to make their amazing eggs. After years of slowly scrambling with milk and the likes there version with plenty of oil is mastery in simplicity, based on a Spanish preparation but theirs has Gubbeen and garlic. All day every day. Ultimate comfort food."

Brioche or sourdough bread
Chard
1 clove of garlic chopped very small almost crushed
Gubbeen cheese cut into small cubes
2 Eggs cracked into a bowl

Step 1
Slice the bread into thick chunks and brush one side with oil. Grill until slightly blackened. If you don’t have a grill, toast the bread in a toaster or fry it in a pan for a few minutes on each side. For a smoky flavour, use tongs to briefly hold the bread over an open flame.

Step 2
In a hot pan, fry the chard in batches with a little oil, salt, and pepper. Once wilted, set aside.

Step 3
Heat a pan and add a generous drizzle of olive oil. Once hot, add the Gubbeen cheese and let it melt slightly for a couple of seconds. Stir in a teaspoon of crushed garlic, then immediately pour in the eggs (which should be beaten together in a bowl beforehand). This ensures even cooking.

Step 4
As the whites begin to set, season with salt and pepper. Gently pierce the yolks and swirl them into the whites - mixing just enough to combine while keeping some separation. The whole process should take about 20 seconds.

Step 5
Spoon the eggs onto the grilled bread, top with the sautéed chard, and enjoy!