Egg Bread with Grilled Swiss Chard Sour Cream and Radish

In the bowl of a stand mixer, combine egg, egg yolks, water, yeast, canola oil, sugar and salt. With the dough hook on low speed, slowly add the flour. Mix for about 8 to 9 minutes or until dough comes together. If the dough seems sticky, add a bit of flour.

Shape dough into a ball on a lightly floured surface. Grease a large bowl with canola oil and place dough in the bowl. Cover with plastic wrap and let rest in a warm place for about 1 1/2 hours to 2 hours or until doubled in size. You may put the dough in the fridge overnight or shape and cook the same day.

Once the dough is shaped, put into a lightly greased loaf pan or on a lightly greased baking pan if doing individual mini buns. Let rise in a warm place for about 90 minutes, covered with a kitchen cloth or lightly wrapped with plastic.

Once the dough has risen to about the top of the loaf pan, cook in a 350˚F (175°C) oven for about 25 minutes or until golden and cooked through.

Wait 30 minutes to slice.

Heat a BBQ or a griddle pan to high.

Remove leaves from Swiss chard stems.

Mix the Swiss chard stems, green onion and canola oil.

Grill the vegetables until you have nice grill marks.

On a clean cutting board, chop the vegetables.

In a large bowl, mix in with the sour cream and salt and pepper to taste.

Start by slicing your radishes on the mandolin and by putting the slices in ice cold water. Set aside.

Cut the bread into bite sized pieces, square or round to your liking. Butter the pieces of bread with sour cream, set aside.

In a large frying pan, on medium heat, melt 2 tbsp butter. Fry the pieces of bread in batches adding more butter when needed.

Once all are fried, spread the grilled Swiss chard sour cream atop, and finish with nicely arranged slices of radish. Sprinkle herbed salt and serve.