Split Pea Soup with Fried Egg and Chard Open-Faced Sandwiches

It feels darn good to cook again especially when Karl is making fresh bread everyday! Here is a simple split pea soup I felt inspired to cook up (thanks Alyse!) and it's served alongside fried eggs and chard-tapenade open-faced sandwiches.

Serves: 4
Make this split-pea soup, and add 1 T of Thai green curry paste instead of the curry powder. It adds just a little bit of heat.

For the open-faced sandwiches:
1-2 cups chard, chopped (include stems if young using chard)
1 clove garlic
3-4 green onions (bulbs only)
1 tsp olive oil
4 eggs
4 T water
2 T shredded parmesan
pepper to taste
Prepared olive tapenade
4 slices bread

1. Heat oil in a large non-stick skillet over medium heat, once hot add in chard, garlic and green onions. Cook until the chard is wilted and soft. Remove from pan and place in a bowl.
2. Crack eggs in pan to pan fry. If using large to medium eggs do 2 or 3 at a time. When halfway done cooking (whites will have set, yolks look uncooked) add 2-4 T of water and cover the pan. Let sit 2-3 minutes. When done, sprinkle with pepper. You may need to add more or less water
3. Meanwhile mix parmesan with chard mixture, and toast the bread slices.
4. Assemble the sandwich by spreading tapenade on bottom, then chard mixture on top, then top with egg.

Impressive bread, right?