Swiss Chard with Poached Egg Salad
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Whole Living, October 2011
- Yield Serves 4
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Ingredients
- 1 clove garlic, minced
- 4 anchovies, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 3 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 4 large eggs
- 6 cups thinly sliced Swiss chard, stems removed
- 2 tablespoons freshly grated Parmesan
Directions
-
Combine garlic, anchovies, mustard, and vinegar. Add oil in a steady stream,
whisking constantly, until combined. Season with salt and pepper. -
In a medium
skillet, bring three inches of water to a simmer. Poach eggs.
Season with salt and pepper. -
Toss chard with vinaigrette and divide among
four plates. Top each with a poached egg and Parmesan.
Cook's Note
Perfectly Poached: Crack one egg at a time into a teacup or small bowl and gently slide into barely simmering water. Repeat with remaining eggs. Cook until white is just set and yolk still loose, 3 to 4 minutes. Remove eggs from water using a slotted spoon.
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