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At the beginning of this year, I set out to make every recipe inspired by the concept of brunch. After years of creating recipes that didn’t always seem to fit a theme, I was feeling restless. So how did I settle on brunch as my theme for the year? I love how brunch brings people together, because… well, food itself brings us together. Brunch seems so approachable, less stuffy than other meals, and much more relaxed. It doesn’t have a particular set of rules or specific table settings and can be as simple as an egg sandwich. While this Swiss chard and harissa egg sandwich isn’t necessarily “simple,” it’s an elevated egg sandwich that’s sure to blow away your tastebuds.
A sandwich can be anything, but oftentimes, I’m sorry to say that it ends up being boring. For any sandwich to make it into my book, I need a few components to make it worth eating:
The bread
Forget about that soft, processed grocery store bread… yuck. Instead, choose a sturdy bread, something that will hold up to a multitude of layers between slices. I love sourdough bread. Not only is it sturdy, but it actually adds to the flavor of the sandwich. Other good breads to use: a crusty county loaf, a seeded multi-grain, or hearty whole wheat.
The sauce(s)
I’m always a fan of mayonnaise, and you better believe this egg sandwich has a healthy amount. To some, it may seem out of character to use mayonnaise on an egg sandwich. Let me explain why this sauce is perfect in this recipe:
- First, this is a homemade aioli (code word for flavored mayonnaise). That means it’s so much more delicious than ordinary jarred mayo and totally worth every calorie. So, yes, it totally passes the test to warrant smothering on this sandwich.
- Second, it’s blended with garlic and lemon juice, which makes it perfect to balance out the slight heat of the second sauce: harissa.
Harissa is salsa’s North African cousin. Full of spices and a little heat, the sauce packs a full, intense flavor. Add it to this sandwich. Add it to any other sandwich. Use it as a dip for vegetables, on meat, on… anything.
The greens
A lot of times lettuce is perfect for a sandwich. But an egg sandwich needs something special. Swiss chard fills that need. Since it doesn’t go to seed in extreme heat (like some lettuces would), it’s plentiful all season long in my garden and at other markets. And I’ll be the first to admit that the main reason I love it so much is its full rainbow of colors. Each rib of the chard can be a different color… how fun is that?
The ribs are tedious and scare a lot of us. There’s no need to be afraid, though. Simply strip the leaves, dice up the ribs, sauté them in olive oil, and you have a treat. After the stems have softened, the leaves can wilt into them and create a delicious pile of greens.
Take the three components above and you have the perfect trio for this Swiss chard and harissa egg sandwich. Between two pieces of crusty bread are two sauces, rich and spicy dark greens, and a perfectly cooked sunnyside up egg that’ll ooze yolk all over the greens. If you’re not craving this after that description, well then it’s time to wake up!
More Breakfast Recipes
- Huevos rancheros egg cups
- Homemade bakery-style yeast donuts
- Vegan overnight oats
- Fruit and nut biscotti
- Croque Madame
- Egg, ham, and sweet potato casserole
Watch how to make this harissa egg sandwich
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Swiss Chard & Harissa Egg Sandwich
Ingredients
For the harissa
- ¼ cup olive oil
- ½ cup chopped onion
- 2 Thai chili peppers (or serrano) seeds removed and chopped
- 3 cloves garlic peeled and minced
- ½ tsp ground coriander
- ½ tsp cumin
- 1 tsp paprika
- ½ tsp kosher salt
- 1 tbsp tomato paste
- 2 pieces jarred roasted peppers
- 2 tbsp fresh lemon juice
For the aioli
- 1 large egg
- 2 tsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 cup neutral oil (safflower)
For the chard
- 3 tbsp olive oil
- 2 tbsp diced onion
- 1 tsp kosher salt
- 8 oz Swiss chard
- 1 ½ tsp red pepper flakes
- 2 tbsp fresh lemon juice
For the sandwich
- 4 large eggs
- 4 large slices sourdough bread
Instructions
For the harissa
- In a small skillet, heat olive oil over medium heat. Add the chopped onion and chili peppers. Slowly sauté until the onions are softened, 5 minutes. Add the garlic and sauté for 1 minute. Stir in the coriander, cumin, paprika, and salt, and cook for 1 minute. Add the tomato paste. Stir into the mixture and cook for 2 minutes. Remove from heat and pour into blender. Add the prepared roasted peppers and lemon juice. Blend until a smooth paste. Set aside.¼ cup olive oil, ½ cup chopped onion, 2 Thai chili peppers (or serrano), 3 cloves garlic, ½ tsp ground coriander, ½ tsp cumin, 1 tsp paprika, ½ tsp kosher salt, 1 tbsp tomato paste, 2 pieces jarred roasted peppers, 2 tbsp fresh lemon juice
For the aioli
- In a blender, combine the egg, lemon juice, Dijon mustard, garlic, salt, and black pepper. Blend to combine, 10 seconds. With the blender running, slowly drizzle in the neutral oil in a steady stream until the mixture becomes thick. Pour into an airtight container and place in the refrigerator until ready to use.1 large egg, 2 tsp fresh lemon juice, 1 tsp Dijon mustard, 1 clove garlic, ½ tsp kosher salt, ¼ tsp freshly ground black pepper, 1 cup neutral oil (safflower)
For the chard
- Heat olive oil in a 10-inch skillet over medium heat. Add the onion and salt. Sauté until soft and slightly brown, 4-6 minutes. Remove the leaves from the ribs of the Swiss chard. Dice the ribs and sauté until softened, 5 minutes. Add the red pepper flakes. Chop the remaining chard leaves and sauté until wilted and the liquid has cooked off, 7-8 minutes. Remove from the heat and stir in the lemon juice.3 tbsp olive oil, 2 tbsp diced onion, 1 tsp kosher salt, 8 oz Swiss chard, 1 ½ tsp red pepper flakes, 2 tbsp fresh lemon juice
To assemble
- Heat 2 tablespoons olive oil in a skillet. Once heated, add the eggs and cook sunnyside up, or to desired taste. Spread one side of bread with prepared harissa and the opposing side with prepared aioli. Place egg on one prepared piece of bread and sautéed chard on the opposing piece.4 large eggs, 4 large slices sourdough bread
I just wanted to let you know that I made this recipe a few months ago and my boyfriend not only loved it , he brings this recipe up often and his mouth waters lol .
It was absolutely amazing and such a great break from
The usual breakfast /brunch recipes that are out there .
Thank you for sharing 🥰
Delicious egg sandwich! 😘