Perfect your breakfast game with this recipe for poached eggs served atop sautéed rainbow chard and thick-cut toast.
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.
Rub sourdough with remaining garlic clove and toast.
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.
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.