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Kitchen Notebook

May 22, 2017

Sautéed Leeks and Chard with Poached Egg

15 Mins

Serves 2

Ingredients

  • 1 bunch Leeks
  • 1 bunch Chard
  • 2 Eggs
  • 1 Tbsp. Olive Oil
  • 2 Tbsp. Vinegar
  • Salt & Pepper

Remove roots from the leeks and cut in half lengthwise. Rinse under cold water, then slice leeks into 1 inch strips on the diagonal. Heat oil in a pan over medium heat. Add leeks and sauté for 5-7 minutes until they begin to caramelize. Add chopped chard and continue to sauté for another couple minutes. Season with salt & pepper to taste.

Bring a medium pot of water to a boil. Pour 2 Tbsp. of vinegar into the water. Crack open eggs one at a time, into a small bowl. Reduce the heat of that water to gentle simmer.

Gently transfer eggs into simmering water. The egg whites will coagulate instantly. Poach the eggs for 3 minutes spooning the simmering water over the eggs. When the whites become opaque and feel firm to the touch they are done. Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry. When leeks and chard are done transfer to a serving dish and top with poached eggs.

15 Mins chard dinner leeks lunch omnivore paleo poached eggs rainbow chard sautéed side dish spring Veg vegetarian

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15 Mins chard dinner leeks lunch omnivore paleo poached eggs rainbow chard sautéed side dish spring Veg vegetarian


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