We have discovered no ill effects from our addition of eggs this week, so it looks like it will be a safe addition for us.
Poached Eggs over Chard
Makes 2 servings
4 cups chard, stems removed and leaves thinly sliced
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
4 heirloom tomato slices
4 poached eggs
Saute the greens in the olive oil, season with salt and pepper and place on plate. Top with sliced tomatoes and then with poached eggs.
To poach eggs:
In a large nonstick skillet add 1-1 1/2 inches of water. When water is just simmering, add 1 tablespoon white vinegar. Crack each egg in a measuring cup and swirl egg in cup before slipping into the just simmering water. When all four eggs are in pan, set timer for 3 1/2-4 minutes for a perfectly poached egg. Remove each egg with a slotted spoon and drain excess water on paper towels.
Slightly adapted from The Virgin Diet