I can’t think of a breakfast fare my husband, Marc, and I relish more than these poached eggs with sautéed greens. I often make this dish on Sunday mornings, in the fall and winter, when I can still harvest mustard greens or Swiss chard from our veggie garden.
To poach eggs to perfection, there are a few rules to follow. Don’t try to make more than 4 eggs at a time or some of them will most certainly be overdone. Make sure to put vinegar in the boiling water (this will prevent the thin egg whites from dispersing throughout the boiling water). Pay special attention to the cooking time and boil the eggs for only a few minutes. Lastly, use the freshest eggs you can find (they’ll have less of the thin whites). Fresh eggs will not only be easier to poach, but they’ll also taste infinitely more delicious.
Here, the sautéed greens are earthy and a bit spicy – thanks to the chili pepper flakes. The poached eggs are luscious, and their yolks ooze out to permeate the whole dish. The extra virgin olive oil is spunky and intense. Each bite is a marvelous mixture of these textures and flavors, and the crusty bread helps you mop up the ambrosial juices.
Light, nutritious… and utterly delicious!
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Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.