Garlicky Swiss Chard & Eggs with Saffron-Red Pepper Hollandaise

1. Prepare the Swiss Chard Leaves

Start by bringing a large pot of salted water to a boil. Once boiling, add the chard leaves and cook them for about 3 to 5 minutes until they turn bright green and tender. Drain the leaves in a colander and rinse them under cold water to stop the cooking process. Squeeze out any excess water and chop the leaves finely.

2. Cook the Chard Stems

In a large frying pan, heat 3 tablespoons of extra-virgin olive oil over medium heat. Add the chard stems and a pinch of salt, cooking them for about 6 to 9 minutes until they are tender. Stir in the minced garlic and a pinch of Espelette pepper or red pepper flakes, letting them cook for about 30 seconds until the garlic becomes fragrant.

3. Add the Chard Leaves and Peppers

Next, add the chopped chard leaves, thinly sliced roasted red pepper, and minced pickled Peppadew pepper to the pan. Stir everything together and cook for about 2 minutes until the mixture is heated through. Transfer the mixture to a medium bowl and cover it to keep warm.

4. Cook the Eggs

In the same frying pan, heat the remaining 1 tablespoon of olive oil over medium heat. Crack the eggs into individual teacups to ensure they remain intact, then carefully slide them into the pan. Season with a pinch of salt and cook the eggs for about 2 to 3 minutes until the whites are set but the yolks are still runny.

5. Assemble the Dish

To assemble the dish, place a piece of toasted focaccia on each plate. Spoon the warm chard mixture evenly over the focaccia. Top each with a fried egg, and generously drizzle with the Saffron-Red Pepper Hollandaise.