Bruschetta with Chard, Poached Egg and Dukkah

Ingredients:

• ½ cup wilted spinach or Swiss chard, coarsely chopped
• 2 teaspoons extra virgin olive oil
• 1 small garlic clove, minced, plus 1 clove cut in half
•  Salt and freshly ground pepper
• 1 thick slice country bread
• 1 egg
• ½ teaspoon dukkah (more to taste)

Instructions:

1. Heat 1 teaspoon of the olive oil over medium heat in a large, heavy nonstick skillet. Add the minced garlic and cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the greens. Stir until nicely seasoned with garlic and oil, about a minute. Add salt and pepper to taste, and remove from the heat.
2. Lightly toast the bread, and rub with the cut garlic clove. Brush with the remaining olive oil. Top with the greens, and make a depression in the greens using the back of your spoon.
3. Poach the egg for 4 minutes, until set (or fry it sunny side up in a nonstick skillet). Remove from the heat and drain on paper towels. Place the egg on top of the greens, sprinkle with dukkah and serve.

https://cooking.nytimes.com/recipes/1014703-bruschetta-with-chard-or-spinach-poached-egg-and-dukkah