Swiss chard is sautéed with onion and garlic, then seasoned with red pepper flakes and nutmeg. This savory spiced green goes perfectly on toasted, finished with a delicately poached egg. This recipe comes to us from Elizabeth of Sophisticated Pie.
- 4 eggs
- 1 large bunch swiss chard
- 1 tablespoon olive oil
- 1/2 onion, minced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon nutmeg
- salt and pepper, to taste
- 4 large slices country bread, toasted
To poach the eggs:
Place 2 inches of water in a large saucepan over medium-high heat. Bring to a boil.
Break the eggs into separate cups. Carefully slide the eggs into the water and quickly add 6 cups of water to the pot. Turn heat down to medium-low so that the water barely moves.
Cook the eggs for about 4 minutes, or until the whites are firm by the yolks are still runny. Remove with a slotted spoon and set aside in a bowl until the Swiss Chard mixture is complete.
To complete the Swiss Chard Poached Egg Toasts:
Fill a large bowl of water and plunge the Swiss chard into the water to clean it. Let the chard sit in the water for a few minutes, letting the dirt fall to the bottom. Remove the chard, drain the water and repeat the process 3 more times, or until the chard is entirely clean. Dry the chard with a salad spinner or paper towels.
Place the olive oil into a large sauté pan over medium-high heat. Add the onion and cook for 5-8 minutes, or until the onion is soft. Season the onion with garlic and red pepper flakes for about 30 seconds, stirring to incorporate the spices evenly.
Add the chard to the pan and season with the nutmeg. Season with salt and pepper to taste.
Place the chard mixture in 4 even portions to top the toast. Top with 1 poached egg per plate, season with salt and pepper and enjoy!