Perfect your breakfast game with this recipe for poached eggs with runny yolks served atop sautéed rainbow chard and thick-cut toast.
With a chill in the night air and a few recent professional disappointments, the past couple weeks have been a time for long, hot showers. At night, the bathroom all steamy, I listen to the BBC News, which focuses on Africa in the evening and often serves as a reminder that, with my safe home and clean water, I’m still ahead by more than any of us deserve. No one can blame me for being rooted in my own life –– it’s an essential part of being human –– but remembering that all I have is mine by chance is good way to keep things in check.
Poached Eggs and Rainbow Chard on Sourdough Toast
Ingredients:
- 1 small bunch chard , washed, dried, and ends trimmed
- 7 cloves garlic , smashed and peeled
- 1 tablespoon unsalted butter
- 1/2 teaspoon sea salt , plus more to taste
- ground black pepper to taste
- 2 tablespoons apple cider vinegar (or whatever kind you have)
- 2 slices thick-cut sourdough
Instructions:
- Fill a shallow skillet or sauce pan with water and set over medium heat.
- Meanwhile, in a large skillet, heat the butter over medium heat. Mince 6 cloves garlic and toss with butter. Edge heat to medium-low and cook 5 minutes. Stir, turn heat to medium, and add chard. Sprinkle with a pinch of sea salt and several twists ground pepper. Cook, stirring occasionally, 10 minutes. Add sea salt to taste.
- Rub sourdough with remaining garlic clove and toast.
- Meanwhile, poach eggs. Turn water up so that it’s bubbling gently and add 1/2 teaspoon sea salt and 2 tablespoons apple cider vinegar. Working swiftly, crack eggs (one at a time) in a small, wide bowl, and tip into the bubbling water. Allow eggs to set up a bit, then use a slotted spoon to bump them off the bottom of the pan. For set whites and (delightfully) runny yolks, cook 4 - 5 minutes.
- Meanwhile, plate toast and divide cooked chard between slices. Use a slotted spoon to pull poached eggs from hot water and nestle them into cooked chard. Finish with a tiny pinch sea salt and ground pepper to taste.
