Perfect your breakfast game with this recipe for poached eggs with runny yolks served atop sautéed rainbow chard and thick-cut toast. Jump to recipe.
With a chill in the night air and a few recent professional disappointments, the past couple weeks have been a time for long, hot showers. At night, the bathroom all steamy, I listen to the BBC News, which focuses on Africa in the evening and often serves as a reminder that, with my safe home and clean water, I’m still ahead by more than any of us deserve. No one can blame me for being rooted in my own life –– it’s an essential part of being human –– but remembering that all I have is mine by chance is good way to keep things in check.
Normally, when I want to stay grounded, I turn to the kitchen, but these days I’m also spending a lot of time sitting on the porch or looking out the window taking in the colors of fall, mediocre as they may be this year. Because, mediocre or not, for now we have the leaves and I want to remember them. April is a long way off.
It’s a good time for simple comforts and nourishing, easy food that reflects the moment. I’ve had a pile of rainbow chard in the fridge for a while now and pairing it with lots of garlic, butter, and pepper seemed like an excellent way to put it to use. I gave my toast the crouton treatment, rubbing it down with a clove of garlic before its trip to the oven. And the eggs are poached gently the way I like best –– with lots of sea salt and vinegar to ensure that even a fresh egg doesn’t spread like crazy.
If you’re new to poaching, find a more thorough recipe here. Otherwise, charge ahead and make the most of the rapidly changing season.
Perfect your breakfast game with this recipe for poached eggs served atop sautéed rainbow chard and thick-cut toast.
- 1 small bunch chard , washed, dried, and ends trimmed
- 7 cloves garlic , smashed and peeled
- 1 tablespoon unsalted butter
- 1/2 teaspoon sea salt , plus more to taste
- ground black pepper to taste
- 2 tablespoons apple cider vinegar (or whatever kind you have)
- 2 slices thick-cut sourdough
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Fill a shallow skillet or sauce pan with water and set over medium heat.
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Meanwhile, in a large skillet, heat the butter over medium heat. Mince 6 cloves garlic and toss with butter. Edge heat to medium-low and cook 5 minutes. Stir, turn heat to medium, and add chard. Sprinkle with a pinch of sea salt and several twists ground pepper. Cook, stirring occasionally, 10 minutes. Add sea salt to taste.
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Rub sourdough with remaining garlic clove and toast.
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Meanwhile, poach eggs. Turn water up so that it’s bubbling gently and add 1/2 teaspoon sea salt and 2 tablespoons apple cider vinegar. Working swiftly, crack eggs (one at a time) in a small, wide bowl, and tip into the bubbling water. Allow eggs to set up a bit, then use a slotted spoon to bump them off the bottom of the pan. For set whites and (delightfully) runny yolks, cook 4 - 5 minutes.
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Meanwhile, plate toast and divide cooked chard between slices. Use a slotted spoon to pull poached eggs from hot water and nestle them into cooked chard. Finish with a tiny pinch sea salt and ground pepper to taste.
I could eat food like this every day for every meal. So honest…and pretty too!
Hi Katrina, Love that you called this food “honest.” And so it is. Simple food, especially to start the day, is my favorite.
“No one can blame me for being rooted in my own life –– it’s an essential part of being human –– but remembering that all I have is mine by chance is good way to keep things in check.” This is such a beautiful, thoughtful post, Elizabeth. Thank you so much for sharing. I have no doubt that those professional disappointments will be totally eclipsed by successes soon. And this toast is comfort & nourishment at its best — I’m loving toothsome sauteed vegetables like these lately, and having it with a poached egg sounds like the perfect brunch food. Can’t wait to make it soon.
Cynthia, thank YOU! Your thoughtful comment brought me such cheer. And your words of encouragement are wonderful. I know that this is just a rough patch, one of many I’m sure, but having so many great, talented people rooting for me is fantastic.
Yes, yes, yes!! I make something super similiar to this all the time in my home sans sourdough {insert super boring/not that tasty gluten-free bread}. And you are right, there’s nothing more comforting that being in your own kitchen.
Love these chard shots!
xo sherrie
Sherrie, I can’t eat most gluten-free breads because of my allergies, so I’m not too well-versed in options, but I bet you could rock a buttery polenta cake instead? Polenta is my jam.
Well said, Elizabeth!
Thanks Ashely! Hope this fall has been good to you and yours!
I’m sorry to hear you’ve been disappointed recently, E. Just remember: this time will pass. Those are some beautiful poached eggs. Yow! xo
So true, Kasey. Runny yolks help.
i’ll have to try your sea salt trick for the poached eggs. that egg looks perfect.
this was a lovely read and as always your photos are stunning. i find your zeal for garlic thrilling.
and this idea (“remembering that all I have is mine by chance”) reminds me of this video which talks about a study on the psychology of wealth that you might find interesting.
Ha! I do have a zeal for garlic. Especially this time of year when cold and flu germs threaten to ruin my good time. I’ll have to check that video out –– thanks for sharing.
This is my ideal meal right here. So good!!!
And yes, being in your own kitchen is so comforting!!
Thanks Tieghan! So nice to have you stop by.
I’m sorry to hear about your current disappointments but I’m impressed with your efforts to stay grounded. I usually turn to the kitchen when I’m feeling down myself.
I’ve actually never poached an egg so I’ll be checking out that link shortly to learn how!
(and yes, your recipe looks delicious as always!)
Hi Kelsey, Poached eggs are easy, once you’ve got the hang of it! I do hope you’ll give ’em a try.
I love the simplicity of this recipe and how much your words really resonate with me at the moment.
Thanks Kathryn! I means a lot to know the post resonated with you. These are just some really tough times out there. It can all be so paralyzing.
Such a thoughtful post and I thank you for sharing it. This recipe is lovely as well; simple yet exciting, rustic yet elegant. Have to find some rainbow chard (not always that easy to find here) so I can enjoy this meal at my own table… Probably watching the first snow.
I love this post. This is the kind of lunch I make myself if I have some rare time at home to sit and read my book in peace. I love a poached egg and sourdough, and I love Swiss Chard, so naturally, I will love this dish 🙂