Swiss Chard in yogurt sauce with poached egg

Recipe by Sarah Golbaz

Ingredients

Ingredients in Benoo bag:

Coloured swiss chard, onion, garlic, greek yoghurt, eggs, 2 slices of bread or a bread roll, 

Ingredients at home:

2-3 tbsp vegetable oil, salt, pepper, 1 tsp light vinegar

 

Preparation

Total cooking time (incl. resting time): approx. 30-35 min

Allergy: Gluten and dairy

What’s needed in the kitchen: 1 big pot , 1 garlic press, cutting board, knife, 1 small pot, 1 sieve, 1 Slotted spoon

Step 1: 

Bring a large pot of salted water to a boil.

In the meantime, wash the chard well, cut off the last part of the stems. Lay several chard leaves on top of each other and cut them into strips about 3 cm wide. Cut the stems into pieces about 1 cm thick.

When the water boils, blanch the chard for about 3 minutes

Step 2:

In the meantime, dice the onion. Now drain the chard with a sieve. Heat the oil in a pot on medium heat.

Sauté the onions for about 3 minutes. Press the garlic and add it into the pot as well.

Step 3:

Carefully squeeze the chard to drain out some liquid and add it to the pot. Increase the temperature slightly. Fry the chard for 5-8 minutes, until almost all of the liquid releasing from the chard has evaporated. Season to taste with salt and pepper. Remove from the heat and allow to cool slightly.

 

Step 4:

In the meantime, fill a small pot with lightly salted water, add 1 tsp. vinegar and bring to a boil. Lower the temperature – the water should stop bubbling.

Crack the first egg  on the edge of a small bowl or cup and place it carefully inside the container. Stir the water with a spoon to create a vortex. Wait briefly until the vortex has  almost disappeared and gently slide the egg into the center of the vortex. If the egg white spreads, try to drape it around the egg.

Poach for 3 minutes and remove from the pot with a slotted spoon. Now repeat  with the 2nd egg.

If this seems too complicated for you, just cook an egg for 7 min. in boiling water.

Step 5:

Mix the chard with the yogurt and season with salt and pepper and place on 2 deep plates. Put the eggs on top. Serve with bread.

Recipe Video

Other recipes

Pizza pancakes with basil pesto and side salad

Pizza pancakes with basil pesto and side salad

Pizza pancakes with basil pesto and side salad    Recipe by PatiIngredientsIngredients: Millet, Cucumber, Little tomatoes, Parsley, Quark, Dill At home: salad oil, apple vinegar, vegetable stock/water, Salt and pepper, glove of garlic   Preparation Total cooking...

Mediterranean plate : tzatziki and millet taboulé

Mediterranean plate : tzatziki and millet taboulé

Mediterranean plate with local produce: Zucchini fritters, tzatsiki, millet tabouléChef PatiIngredientsMillet taboulé Millet ½ Cucumber (or a mini cucumber) Little tomatoes Parsley Zucchini fritters Zucchini Carrot Oat flakes Tzatsiki Quark ½ Cucumber (or a mini...

Fennel and goat cheese frittata served with strawberry salad

Fennel and goat cheese frittata served with strawberry salad

Fennel Frittata with goat cheese and a salad with strawberriesRecipe from Nicole Hofen Ingredients Fennel with greens Onion Eggs Dried thyme Goat cheese Salad Strawberries Salt and pepper   1 tbsp. sugar 1 sip of milk or sparkling water 2 tsp frying oil 3 tsp salad...