One-Pan Eggs with Wilted Chard, Green Beans & Ricotta

Ingredients

• 7 oz (200 g) swiss chard
• 1 tbsp (15 ml) extra-virgin olive oil
• 7 oz (200 g) green beans
• 1 oz (30 g) arugula
• 2 (6 g) garlic cloves, sliced
• 2 large (100 g) eggs
• 2 oz (55 g) part-skim ricotta
• 1 tbsp (15 ml) white wine vinegar

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Method

1. Slice the swiss chard stalks thin and keep them apart from the leaves.
2. Fry the green beans in the olive oil over medium-high heat 4 minutes, until the edges turn deep golden.
3. Add the chard stalks, drop the heat to medium and cook 4 minutes, until tender, then the garlic 30 seconds, the leaves 2 minutes, until wilted.
4. Make two hollows, crack in the eggs, cover and cook on a low heat 4 minutes, until the whites are set.
5. Spoon the ricotta over the eggs in soft lumps off the heat and drizzle the white wine vinegar round the rim.
6. Eat it now; the greens keep two days, with arugula.