Swiss chard with yoghurt and poached egg


Millet and sauerkraut fritters with walnut and apple dip and miner‘s lettuce

Recipe by Sarah Golbaz


In the Benoo bag: Coloured swiss chard, Onion, Garlic, Greek yoghurt, Eggs


At home:  2-3 tbsp. vegetable oil, Salt, Pepper, 2 slices of bread or a bread roll (optional), 1 tsp light vinegar


Total cooking time (incl. resting time): 35 min
AllergenMilk, Gluten
What’s needed in the kitchen: 1 big pot, garlic press, cutting board, knife, 1 small pot, 1 sieve,1 slotted spoon



Step 1: Swiss chard

Wash the chard well, cut off the last part of the stems. Bring a large pot of salted water to a boil. In the meantime, 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. 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. 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 the liquid releasing from the chard has evaporated. Season to taste with salt and pepper. Remove from the heat and allow cooling slightly.


Step 2: Poached eggs

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 centre 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.

Mix the chard with the yoghurt and season with salt and pepper and place on 2 deep plates.  Top with the eggs. Serve with bread (optional).


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