Rukmini Iyer's quick and easy eggs in a basket with smoky chard recipe

"Put a tablespoon of the oil in a large frying pan on a medium heat, add the garlicand fry for 30 seconds. Add the chard and paprika, and stir-fry for three to four minutes, just until the chard has wilted (this will take less time if it's quite young). Season with a half-teaspoon of flaky sea salt and the lemon juice, then taste and add more salt as needed."

"While the chard is cooking, use a round cutter to stamp out a circle from the centre of each slice of bread. Put the remaining oil in the now-empty chard pan on a medium heat, then lay in the bread (one slice at a time, if the pan's not big enough for both) and its cut-out circle, too, if there's room and fry for a minute just to get a little colour."

Eggs in a basket are made by cutting a circle from each slice of bread and frying the slices and their cut-outs in olive oil. Garlic and roughly chopped rainbow chard are quickly stir-fried with hot smoked paprika, flaky sea salt, and lemon juice until wilted. Bread slices are fried briefly, flipped, then an egg is cracked into each centre and cooked until the white sets and yolk remains runny, or flipped for a firmer yolk. Serve each basket with a pinch of sea salt, the smoky chard, fried bread circles, and a spoonful of Greek yoghurt.

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