Eggs and I have a hot-and-cold relationship. Some months I can’t stand them and then, suddenly, I find myself in a phase where I find them deeply satisfying. Maybe it’s the chilly weather or the desire for simple, inexpensive meals, but this is one of those “put an egg on it” moments when I’m inclined to top any lunch or dinner with some sunny protein, especially when that meal involves braised lentils and silky ribbons of chard.
An egg can make a complete meal out of many dishes, but one of the best combinations is eggs with lentils and greens. Here I’ve braised lentils and chard with aromatics and herbs, and then rounded off the dish with a yolky fried or poached egg.
It’s earthy and comforting in that way that sometimes only the simplest dishes can be.
So many recipes call for cutting out and discarding chard stems. In this one, you use the whole leaf by dicing the stems and softening them with the onions and carrots in a sort of mirepoix. I originally tried this as a more economical alternative to celery, and it turned out to be delicious. Rainbow chard is especially pretty, but you can use any variety of chard or even other hearty greens.