Servings: 6 to 8
Fried or poached eggs also go nicely with this dish; it’s a great side for a spring brunch.
This is lovely! We never finish a full baguette so I had slices on hand in the freezer. Heads up that I found that the chard cooked much more quickly in the frying pan than the recipe said.
This is rich, but delicious! Even the kids liked it.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review