Poached eggs on toast is one of my favourite things ever. It’s simple and so yummy. But sometimes I like to spruce it up and find different ways to
a) make it more delicious
b) make it healthier, or in this case
Using sprouted grain bread instead of english muffins, swiss chard instead of ham and cheese instead of hollandaise sauce, I bring you one tasty and healthy eggs benny.
1 slice toast of choice. My fave is Silver Hills Squirrelly Bread (surprise?)
A handful swiss chard (about 3 large leaves)
1 tbsp and 1tsp butter
4 slices cheese of choice
Salt & Pepper to taste
Prep Time: 5 minutes
Cook Time: 15 minutes
Step 1: Bring water to a boil and poach your eggs. If you haven’t done this before use these instructions. When they are poached, turn off heat, remove eggs with a slotted spoon and dump out extra water. Put eggs back in the pan and place two slices of cheese (I like applewood best) on top. Cover pan with a lid to allow cheese to melt.
Step 2: While the eggs are being poached, wash and cut your swiss chard into bite size pieces. If it has large spines (stalk running down the centre) cut them out first. In a small pan, melt 1tbsp butter. Add your swiss chard with salt and pepper and cook until leaves are wilted.
Step 3: Toast your bread and spread with remaining butter. Top toast with swiss chard and eggs.
Step 4: Serve immediately with coffee or other morning appropriate beverage.
What’s your favourite breakfast dish?