Swiss Chard-Ricotta Galettes With Fried Eggs

• 1 tablespoon olive oil
• 4 cups torn fresh chard or baby spinach leaves, stems removed
• 9 large eggs, divided
• 1 cup (8 ounces) fresh ricotta cheese
• 1 cup (4 ounces) freshly grated Parmesan cheese
• 8 fresh basil leaves, cut into thin strips
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of ground red pepper
• Pinch of ground nutmeg
• 2 tablespoons milk
• 3 tablespoons butter

1. Cover and chill Simple Pastry Crust 1 hour or overnight.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chard, and cook about 1 minute or until just wilted. Set aside to cool slightly.
3. Whisk 2 eggs in a medium bowl. Stir in ricotta cheese and next 6 ingredients. Stir in cooled chard.
4. Lightly grease 2 large baking sheets or line each with parchment paper. Divide each pastry crust evenly into 3 pieces. Roll each piece into a 6-inch circle on a lightly floured surface. Place on prepared baking sheets. Place about 1/3 cup egg mixture into center of each crust. Fold up about 1 inch of crust around mixture, pinching edge together to create a free-form rim.
5. Combine 1 egg and milk; brush outside of each galette with mixture. Bake 20 to 25 minutes or until edges begin to brown.
6. Melt butter in a very large nonstick skillet over medium heat. Fry remaining 6 eggs to desired degree of doneness. Place 1 egg on each galette. Sprinkle with additional salt and pepper. Serve immediately.

olive oil, chard, eggs, ricotta cheese, parmesan cheese, basil, salt, freshly ground black pepper, ground red pepper, ground nutmeg, milk, butter

Taken from www.myrecipes.com/recipe/swiss-chard-ricotta-galettes (may not work)