Poached eggs on a bed of vegetables

  • 1 Tbs butter (or oil)
  • 1 cup minced onion
  • 1/2 tsp salt
  • 2 medium cloves garlic, minced
  • 3 handfuls chopped chard (or other greens)
  • a few dashes cayenne
  • 1 heaping Tbs minced fresh basil
  • 1 tsp dried dill
  • Cherry tomatoes
  • 4-5 Tbs bread crumbs
  • 4 eggs
  • Black pepper

Melt butter or heat oil in a large skillet. Add the onion and cook for 5 minutes over medium heat. Add salt, garlic and greens. Cook and stir for just a few minutes until the greens are wilted. Season to taste with cayenne and herbs. Stirn in the tomato and bread crumbs. Use the back of a spoon to indent 4 little beds for the eggs. Break the eggs into their nests, cover and poach for about 5 minutes over medium heat, until the eggs are set to your taste. Add some black pepper and bring whole pan to the table.

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