Of course, all that eating out took a toll on my body and this week I have planned some simpler fare at home. One of my go-to recipes is this poached egg and sauteed chard favorite. Yes, eggs are always on the menu since my hens are now laying at least 10 - 13 a day. This simple lunch cooks up quickly and is enough to satisfy even my husband's huge farmer appetite.
Chard is one of my favorite dark leafy greens because it will grow all Winter in my garden without any special care. It also grows back well after the leaves are harvested. Spinach doesn't do well with Winter temperatures and kale starts to get buggy this time of year, but my chard is ever faithfully growing.
I first read about chard in Barbra Kingslover's book Animal, Vegetable, Miracle: A Year of Food Life. She talked about seeing the colorful stalks of rainbow chard at her local farmer's market. Included in the book were several of her family's favorite recipes and I adapted this one from hers. I didn't grow up eating chard, but have fallen in love with it ever since.
Sadly, my chickens are also fans of the plants. This Winter I didn't have enough to get me through, but at least I know that added nutrition is making it's way into their eggs. I picked up this red Swiss Chard at our local grocery store. Not as good or colorful as my garden chard, but will do in a pinch.
This recipe uses plain ingredients, nothing fancy, but nothing artificial.
Poached Eggs in Chard
You Will Need:
- 1 Tbsp. butter, unsalted
- olive oil as needed
- 1/2 medium yellow onion, diced
- 1 clove garlic, minced
- 1 bunch of Swiss Chard (I like the color and contrast from red or rainbow varieties)
- 1/2 c. chicken stock
- 4 eggs
- salt & pepper to taste
- Parmesan cheese, freshly grated *optional
- cooked brown rice or other base to serve the chard mixture over
When the onions are done, add in the chard to start wilting. Add chicken stock and simmer for a minute or two.
Make 4 small wells in the chard mixture and fill with one egg each. I topped these with a little freshly grated Parmesan cheese, completely optional. Add a little salt and pepper then cover and let these poach to your desired firmness.
I like to serve mine over brown rice, but it is equally nice over quinoa or bulgar.