Hello world, this is your guilty blogger writing. I have so many new recipes to share with you and I just haven’t been able to find the time to put them up. I’m going to try to get back on the wagon though. Most of the stuff I’ll be posting in the next month or so will be relatively easy and quick, since it’s finals prep time and life is a little hectic. This is a ridiculously easy and quick recipe that I really loved.
A big part of this recipe is the poached eggs. I was a little unsure of how they would come out, but it turns out they aren’t as easily ruined as you’d think. Don’t worry too much, just go for it – you’ll thank me later as you find yourself eating poached eggs on EVERYTHING (more to come on that in a later post).
1/2 bunch swiss chard
1 roma tomato
1 tbsp minced garlic
2 tbsp olive oil
2 tsp white vinegar
salt and pepper
1. put a small pot of water over high heat. you want to keep the water at a low simmer – just below boiling – so that tiny bubbles are coming up slowly, but no big bubbles. add 2 tsp vinegar and stir.
2. crack the eggs into individual small bowls or ramekins (or do them one at a time). gently slide the eggs into the water one at a time, dipping the ramekin into the water as you do it so there is no drop for the egg. once you’ve added the eggs, tap the surface of the water with your slotted spoon a couple times to break the surface tension.
3. simmer 3-4 minutes. to test if the egg is done, lift it out of the water with a slotted spoon, and touch the white – you want the white to feel fairly firm, but still tender.
4. slide the eggs into a bowl of ice water, then remove, set on a plate and cover with plastic wrap. this ice bath will stop the cooking process.
5. heat a sautee pan over high heat. while the pan heats, trim the tough veins from the chard and rinse the leaves. rip into bite-sized pieces, remembering that the chard will shrink significantly during cooking. add the olive oil to the pan, and when it shimmers, add the chard and a pinch of salt.
6. while the chard cooks down, dice the tomato. add the tomato and garlic to the chard in the pan and stir. cook about 3 minutes, until the chard is all wilted and the tomato and garlic are soft.
7. serve the chard with the poached eggs on top. top with fresh ground black pepper and kosher salt to taste.