Rainbow Chard Atop Toasted Bread

I got this recipe from Concrete Magnolia’s blog, but instead put it on top of some deliciously toasted bread made here locally by Stone Mill Bread Company. I used local green onions in place of the leeks. The rainbow chard, green onions, shiitake mushrooms, bread, and egg were all grown or produced right here in NW Arkansas. Makes me happy.

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