Thursday, April 18, 2013

Poached Eggs over Chard

This was our lunch today and since it was the recommended egg dish for the day, I stuck with the recipe.  I wasn't sure about serving poached eggs over sauteed chard with fresh tomato slices since it didn't sound particularly appetizing.  We were very pleasantly surprised at how good this dish turned out to be.  The earthiness of the chard with the cool acidity of the tomato slice all topped with a perfectly poached egg was a real treat.  The runny yolk of the egg added a creaminess and richness to the dish.

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

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