Swiss Chard-Ricotta Galettes with Fried Eggs

Ingredients

• 4 cups baby spinach leaves fresh
• 0.3 teaspoon pepper black freshly ground
• 3 tablespoons butter 
• 9 large eggs divided
• 8  basil leaves fresh cut into thin strips
• 8 ounces ricotta cheese fresh
• 1 pinch ground nutmeg 
• 1 pinch ground pepper red
• 2 tablespoons milk 
• 1 tablespoon olive oil 
• 4 ounces parmesan cheese freshly grated
• 6 servings simple pastry crust 
• 0.5 teaspoon sea salt fine

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• whisk

Directions

1. Cover and chill Simple Pastry Crust 1 hour or overnight.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat.
3. Add chard, and cook about 1 minute or until just wilted. Set aside to cool slightly.
4. Whisk 2 eggs in a medium bowl. Stir in ricotta cheese and next 6 ingredients. Stir in cooled chard.
5. Lightly grease 2 large baking sheets or line each with parchment paper. Divide each pastry crust evenly into 3 pieces.
6. Roll each piece into a 6-inch circle on a lightly floured surface.
7. Place on prepared baking sheets.
8. 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.
9. Combine 1 egg and milk; brush outside of each galette with mixture.
10. Bake 20 to 25 minutes or until edges begin to brown.
11. Melt butter in a very large nonstick skillet over medium heat. Fry remaining 6 eggs to desired degree of doneness.
12. Place 1 egg on each galette.
13. Sprinkle with additional salt and pepper.
14. Serve immediately.