Chard Pancakes with Soft-Boiled Egg

A Food Revolution — French Friday’s with Dorie –

Chard Pancakes

In addition to it being Friday someone somewhere has also declared today “Food Revolution Day”. I thought calling it “Friday” was good enough really as Friday’s have always a cause for celebration in their own right. They don’t need the extra help but this particular Friday supposedly is a day when the world will come together to sing Kumbaya while those of us who cook can teach those who don’t about preparing and eating good food.

Food Revolution Day’s official website goes on to explain that the day is “a chance for people to come together within their homes, schools, workplaces and communities to cook and share their kitchen skills, food knowledge and resources.” When I first heard about it through the Dorista tom-tom I thought “damn, does Jamie Oliver know about this?” Well it turns out he did. He’s the guy in charge. So we can blame him for messing with Fridays.

To commemorate this annual food awareness holiday (which this year must share the day with National Cherry Cobbler Day) my fellow Doristas and I are celebrating by doing exactly what we were going to do anyway: prepare good food and then tell you about how we made it.
I’m sure the Dorista turnout for Food Revolution Day will be high seeing as there is no better way to to get 100% compliance than to not require anything special of the celebrants.

Every other Friday we take the time to carefully consider our menu, ask questions of each other, and then cook our selections in unison. For Food Revolution Day we are just going to cook whatever the hell we want. This suggests that the Doristas prefer to take Food Revolution Day to its extreme and treat it more like Food Anarchy Day.

I chose to celebrate Food Anarchy, um, Food Revolution Day by cooking up a batch of the Chard Pancakes I had missed from a few weeks ago. I’m a big fan of chard and I’m a big fan of pancakes so I was fairly certain this combination would set off the fireworks to celebrate a revolution. Around a real French table these would be called farçous  pancakes loaded with greens and they are typically served as either an appetizer or main course.

My verdict? Meh.

I found their taste to not be very revolutionary at all. Kind of plain. Even with lots of good butter and salt I just couldn’t get too excited. Chard pancakes weren’t going to be fomenting revolutions in my kitchen. Dear Husband certainly didn’t rush to pickup arms and start fighting. Nope, the established Dinner Specials would maintain their positions of dinner-power.

Dorie’s recipe made quite a few pancakes and just because The Chard Pancake Revolution failed to materialize I wasn’t going to waste them. I was tempted to give them a toss but I’ve had enough meals at my sister’s house to know that food doesn’t always have to taste good. Wasting them wouldn’t be sending a good message to our revolutionaries would it?

So instead I got creative and the next morning I put a soft-boiled egg on a few of them, served ’em with a big glass of champagne and called the whole mess “brunch”. Then it hit me: when you put a soft boiled egg on something, anything, you are committing something of a revolutionary act. A Food Revolutionary act but still a revolutionary act nonetheless. They were quite good this way. They were chic even.

Or maybe it was just  the champagne but I never underestimate the revolutionary power of a runny, soft-boiled egg. Putting an egg on food changes it suddenly and quite often radically. Isn’t that what a revolution is?

Dump a runny egg on something, anything, and whatever you had been conditioned to think about it previously must now be thought of in a completely different manner forever more. Appetizers and dinner become breakfasts or brunches.  Sides become whole meals.

Chard Pancakes with Soft-Boiled Egg

Chard Pancakes

Eaten for breakfast with toast soldiers, scooped out onto a few stalks of roasted asparagus, topping hamburger, or dumped onto a salad (or peeled and squashed onto some chard pancakes) a runny egg is magic. It transforms the ordinary into something else entirely.
You can get this magic with a poached egg or a fried egg as well but I rarely use those methods because making soft boiled eggs is so much easier and this steaming method first taught to me by my Nana makes a perfect egg every time.

Chard Pancakes
Chard Pancakes with Soft-Boiled Egg

Chard Pancakes with Soft-Boiled Egg

Soft-Boiled Eggs Serves as many as you want. Method legitimized by Cook's Illustrated

This is what you will need:

  • Check here for Ingredients for Chard Pancakes
  • Eggs

This is how you make it:

    For Chard Pancakes:
  1. Adapted from Dorie Greenspan's "Around My French Table"
  2. Recipe can be found here.
  3. For Soft-Boiled Eggs:
  4. Fill a saucepan large enough to hold your eggs with 1/2 inch of water. No more!
  5. Bring the water to a boil. With only 1/2 inch of water this should take no time at all.
  6. Place your eggs in the pot, lower the temperature to medium, and cover.
  7. Set your timer for 6 minutes
  8. When timer goes off, quickly remove the cover and put the pot under running cold water. Let cold water run into the pot for 30 seconds until cool to the touch. If your water doesn't run cold you can do what I do and toss a few ice cubes in the pot to help out
  9. After 30 seconds remove the eggs. They are actually still warm and tasty inside.
  10. Feel free to adjust the 6 minute time to your preferred level of done-ness. For me 6 minutes produces an egg where the white is cooked solid and the yolk remains runny.
  11. You might have to make a slight adjustment depending on the size of your eggs or whether your refrigerator is colder or not but once you get your number you won't have to change it whether you are cooking two eggs or eight.

Chard Pancakes

This dish was an assignments for French Friday’s with Dorie, a cooking group working its way through Dorie Greenspan’s culinary tome “Around My French Table”. We generally avoid including the recipes in our posts. However, wherever there has been a significant adaptation by me or where the recipe has already been publicly posted by Ms. Greenspan or her publishers or hundreds of other bloggers I will either include it here (only when adapted) or provide a direct link. Please feel free to contact me via the link provided on my page if you need any assistance finding a French Friday with Dorie Recipe.


About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

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  1. There’s a National Cherry Cobbler Day? I wish I was celebrating THAT. Nothing against the food revolution thing, but, come on. Cherry cobbler. I know that wasn’t the point of your post, but that’s where my brain got stuck.

    I plan to make the Lentil, Tuna and Lemon salad for dinner tonight. Not totally sure how this is going to go down. I just finished cooking my lentils, and they turned to mush. My bad. We’ll see how this goes…

  2. The pancakes do indeed seem meh but you are right about the transformative power of a runny egg. I think I must have misunderstood the Food Revolution concept though – I had rather hoped and expected that people would make revolting food?

  3. After the poached fiasco of the other friday, I´m sticking with the 4/5 minute soft boiled egg. It never fails. And I´m all for a soft yolk revolution: over rice or french fries, amazing! It was my unable-to-cook-much mother´s staple when I was a kid.
    I froze the leftover pancakes. Good weekend Trevor!

  4. So come on, come on do the revolution with me…

    It seemed nobody really loved the pancakes. I think that maybe a stronger tasting green would have worked. I’ll try making mine with mustard greens or arugula.

    Haikus took a break?
    French Fridays are not as fun
    Sans crafted verses

  5. I have seen a few recipes for chard pancakes lately, and I have wanted to try them. Thank you for doing the proverbial legwork. I can now move on. The idea just never grabbed me, but I was quite curious. Your addition of the egg elevates this from Meh transforming it into something tres Francais. Genius move, Trevor. Nice job cooking and styling that egg too.

    Is that china from Sur la Table? Bart and I were there the other day eyeing it. I love that the plates are quite flat. Also, I covet your flatware. Covet it, I say.

    Your line about your sister made me laugh out loud. Thanks for starting off my day with a smile.

  6. I’m all for Food Anarchy Day! I think we should start a movement for that! Did you see that “World Nutella Day” was shut down – legally, even! That company is crazy to turn off so much free advertising – unless they think that’s what led to the kidnapping of pallets of Nutella in Germany. Who thought there would be a Black Market for Nutella?

    (I just pretended like we were following your suggestion! (See, I can be a smart ass, too!))

  7. I loved everything about this post! If only I could be so witty!! I have a sister-in-law (or two, well, maybe three) like that. I never made those pancakes because I just didn’t think they would be good. I’m happy that you had a chance to share your soft-boiled egg technique – now I have to make them again… Hope the rest of your Friday is great!

  8. Trevor, I agree with lovely Adri, what fabulous china – I love the “clean” design and the white color plays so nicely against that bright green of your chard pancakes and the yellow of the soft yolk – very elegant looking and what a fun presentation for Food Revolution Day today!
    Have a great Friday!

  9. I loved the pancakes, but I’m a Birkenstock, Kumbaya kinda of girl (OK maybe not Birkenstock, though I did were Earth Shoes as a kid) anyway… the runny egg, it is edgy… down right daring.. potential for salmonella and all… you need to take risks if you are going to be a revolutionary, and Trevor, I think you have proven your mettle.

  10. Food Anarchy Day is fine by me – I think the French Fridays crowd can handle it. I enjoyed the pancakes,but perhaps that’s because they were used to sop up the juices from some lemony lamb burgers I’d made. A runny egg seems like an even better sauce.

  11. I thought about making the chard pancakes-they look pretty! So, wow they need a runny egg for the magic to happen…good to know;-) I’m all over that cherry cobbler day with a scoop of vanilla ice cream, of course-maybe we could work that into the French Fridays program!?? At any rate I enjoyed your post and have poached eggs or maybe green eggs and ham firmly implanted in my breakfast consciousness 😉

  12. I really loved the pancakes, sorry they were just meh for you! I’ll have to give your eggs a try…I don’t seem to be consistent when I make soft boiled eggs.
    Wish I knew about Cherry Cobbler Day…I could have gotten into that one!
    As always a great post, Trevor!

  13. Chic real food that’s easy to prepare? The best kind of revolution food 🙂 Thanks for taking part Trevor!

  14. Great fun post, Trevor! I love browsing all your food post. They all look so beautiful and appetizing. I love when you throw a little french in there, even though it makes me miss my childhood home, my mom & dad. All good memories!
    I haven’t had chard pancakes but have had kale & leek ones that were very tender served with thin slices of smoked salmon, sliced tomato & sliced cukes with a lemon cream. Awesome!!
    Putting the soft egg on yours certainly stepped them up! I love soft eggs cooked just that way. Now…about that cherry cobbler…I’m dying here…I need one!!!!!

  15. Hilarious post as always. Totally love your revolutionary idea of pairing runny egg+pancake and champagne. You might just call it apéro-brunch.

  16. Food Anarchy Day! You crack me up, though I hope your sister doesn’t read your posts. I had a similar opinion of the pancakes. I topped with a fried egg and you are so right that the runny egg fixes a lot of issues. I’ll try your Nana’s way of making soft-boiled eggs. I’ve always though fried eggs were the easiest way to cook an egg, but your method requires less attention.

  17. LOL the entire post. And for the record, Nana is also a big chard fan and did these before I got to prepare them (ok, that is our m.o. every week…..). She rendered them sub-meh and DID throw them out. I took a pass. Love your concept of Food Anarchy Day as well as your brilliant quote of securing 100% compliance by not requiring anything special. And of course, I still have to say how darn amazing your photos are- just gorgeous !!

  18. How about an anarchal cherry cobbler?

    I am going to have to think about that one – after all, cherry season is only a couple of months away…

  19. Somehow, Trevor, every week you’re a little revolutionary in your own right. You don’t need an actual declared day to play with others outside the box. You do it naturally and that’s why so many of us love to read your Posts every week. Yeah, the chard pancakes were not real winners and mine were soooooo green. I doubled-down on the Chard and the greeness got out of hand. Even a soft-boiled egg wouldn’t have rescued it but am very glad to have your SBE directions. I wouldn’t have minded if you’d gone with the cherry cobbler.

  20. I love reading your posts, too, but can’t agree on the egg. But that’s only because I don’t like them! I will, however, agree that those chard pancakes needed a little sumpin’ sumpin’!

  21. I agree. I thought the swiss chard pancakes were just okay. I also wholeheartedly agree about soft eggs. They make absolutely everything better. Thanks for sharing your method. I usually poach mine, but I’m always up for a new idea.

  22. I’m sorry I don’t know the words to Kumbaya. But poached eggs speak to me directly. GREG

  23. Did you try the pancakes with syrup? Just for curiosities sake?

    I love the soft eggs on it, not only does it look amazing but I’m sure it made the chard pancakes taste even better! I’m not sure I will love this one but I’ve yet to make it and I’m not sure I’m going to be running out for some swiss chard anytime soon either… 🙁