Fumbally Eggs On Brioche With Wilted Chard

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.’

Ingredients

  • 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 - Cook

Slice your bread into big thick chunks, oil one side and place on a grill to blacken. if you don’t have a grill top you can toast the bread in a toaster or place on the pan and fry a few minutes on either side, you can add a smokey flavour by using tongs and putting the bread directly into the flame. Fry the chard in batches in a hot pan with some oil and salt and pepper. Leave to one side.
In a Heated pan. Add a good glug of olive oil, followed by your gubbeen cheese let it melt for two seconds then slap in a teaspoon of crushed garlic, followed by your eggs in the one bowl. They need to go in at the same time to insure even cooking As the whites start to cook add salt and pepper.Then pierce the yolks and mix together they should swirl and in-corporate but still remain slightly separate. The whole process should take about 20 seconds.

Step 2 - Serve

Place on your toast with the chard and eat.

Ingredients

  • 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 - Cook

Slice your bread into big thick chunks, oil one side and place on a grill to blacken. if you don’t have a grill top you can toast the bread in a toaster or place on the pan and fry a few minutes on either side, you can add a smokey flavour by using tongs and putting the bread directly into the flame. Fry the chard in batches in a hot pan with some oil and salt and pepper. Leave to one side.
In a Heated pan. Add a good glug of olive oil, followed by your gubbeen cheese let it melt for two seconds then slap in a teaspoon of crushed garlic, followed by your eggs in the one bowl. They need to go in at the same time to insure even cooking As the whites start to cook add salt and pepper.Then pierce the yolks and mix together they should swirl and in-corporate but still remain slightly separate. The whole process should take about 20 seconds.

Step 2 - Serve

Place on your toast with the chard and eat.