2 cup wild mushrooms
1/8 cup thinly sliced leeks
4 cups chopped Swiss chard
1/4 cup Fontina cheese
1 tsp minced garlic
2 Tbsp olive oil
Salt and pepper, to taste
Slice mushrooms and toss in one tablespoon of olive oil; roast them in a 350°F oven for 15 minutes.
Remove from oven and cool.
Add one-tablespoon olive oil, leeks and garlic to an oven safe sauté pan set over medium heat. Add Swiss chard and mushrooms, and sauté until slightly wilted. Salt and pepper to taste.
Crack four eggs over the greens, keeping yolks whole. Bake in a 350°F oven until eggs are firm (5-7 minutes).
Remove from oven, top with Fontina cheese, and return it to oven until cheese has melted.
Hudson Hil’s, Cold Spring, www.hudsonhils.com