poached eggs and rainbow chard on sourdough toast

poached eggs and rainbow chard on sourdough toast // brooklyn supperWith a chill in the night air and a few recent professional disappointments, the past couple weeks have been a time for long, hot showers. At night, the bathroom all steamy, I listen to the BBC News, which focuses on Africa in the evening and often serves as a reminder that, with my safe home and clean water, I’m still ahead by more than any of us deserve. No one can blame me for being rooted in my own life –– it’s an essential part of being human –– but remembering that all I have is mine by chance is good way to keep things in check.

poached eggs and rainbow chard on sourdough toast // brooklyn supperpoached eggs and rainbow chard on sourdough toast // brooklyn supperNormally, when I want to stay grounded, I turn to the kitchen, but these days I’m also spending a lot of time sitting on the porch or looking out the window taking in the colors of fall, mediocre as they may be this year. Because, mediocre or not, for now we have the leaves and I want to remember them. April is a long way off.

It’s a good time for simple comforts and nourishing, easy food that reflects the moment. I’ve had a pile of rainbow chard in the fridge for a while now and pairing it with lots of garlic, butter, and pepper seemed like an excellent way to put it to use. I gave my toast the crouton treatment, rubbing it down with a clove of garlic before its trip to the oven. And the eggs are poached gently the way I like best –– with lots of sea salt and vinegar to ensure that even a fresh egg doesn’t spread like crazy.

If you’re new to poaching, find a more thorough recipe here. Otherwise, charge ahead and make the most of the rapidly changing season.

poached eggs and rainbow chard on sourdough toast // brooklyn supperpoached eggs and rainbow chard on sourdough toast // brooklyn supper

Poached Eggs and Rainbow Chard on Sourdough Toast
 
Perfect your breakfast game with this recipe for poached eggs served atop sautéed rainbow chard and thick-cut toast.
Author:
Recipe type: Breakfast
Makes: two servings
Ingredients
  • 1 small bunch chard, washed, dried, and ends trimmed
  • 7 cloves garlic, smashed and peeled
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon sea salt, plus more to taste
  • ground black pepper to taste
  • 2 tablespoons apple cider vinegar (or whatever kind you have)
  • 2 slices thick-cut sourdough
Instructions
  1. Fill a shallow skillet or sauce pan with water and set over medium heat.
  2. 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 for 5 minutes. Stir, turn heat to medium, and add the chard. Sprinkle with a pinch of sea salt and several twists ground pepper. Cook, stirring occasionally for 10 minutes. Check sea salt levels and adjust as needed.
  3. Rub sourdough with remaining clove of garlic and toast.
  4. Meanwhile, poach the 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 the 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 for 4 – 5 minutes.
  5. Meanwhile, plate the toast and divide cooked chard between the slices. Use a slotted spoon to pull poached eggs from the hot water and nestle them into the cooked chard. Finish with a tiny pinch of sea salt and ground pepper to taste.

poached eggs and rainbow chard on sourdough toast // brooklyn supperpoached eggs and rainbow chard on sourdough toast // brooklyn supper

Comments

    • Elizabeth says

      Hi Katrina, Love that you called this food “honest.” And so it is. Simple food, especially to start the day, is my favorite.

  1. says

    “No one can blame me for being rooted in my own life –– it’s an essential part of being human –– but remembering that all I have is mine by chance is good way to keep things in check.” This is such a beautiful, thoughtful post, Elizabeth. Thank you so much for sharing. I have no doubt that those professional disappointments will be totally eclipsed by successes soon. And this toast is comfort & nourishment at its best — I’m loving toothsome sauteed vegetables like these lately, and having it with a poached egg sounds like the perfect brunch food. Can’t wait to make it soon.

    • Elizabeth says

      Cynthia, thank YOU! Your thoughtful comment brought me such cheer. And your words of encouragement are wonderful. I know that this is just a rough patch, one of many I’m sure, but having so many great, talented people rooting for me is fantastic.

  2. says

    Yes, yes, yes!! I make something super similiar to this all the time in my home sans sourdough {insert super boring/not that tasty gluten-free bread}. And you are right, there’s nothing more comforting that being in your own kitchen.

    Love these chard shots!

    xo sherrie

    • Elizabeth says

      Sherrie, I can’t eat most gluten-free breads because of my allergies, so I’m not too well-versed in options, but I bet you could rock a buttery polenta cake instead? Polenta is my jam.

  3. says

    I’m sorry to hear you’ve been disappointed recently, E. Just remember: this time will pass. Those are some beautiful poached eggs. Yow! xo

  4. says

    i’ll have to try your sea salt trick for the poached eggs. that egg looks perfect.

    this was a lovely read and as always your photos are stunning. i find your zeal for garlic thrilling.

    and this idea (“remembering that all I have is mine by chance”) reminds me of this video which talks about a study on the psychology of wealth that you might find interesting.

    • Elizabeth says

      Ha! I do have a zeal for garlic. Especially this time of year when cold and flu germs threaten to ruin my good time. I’ll have to check that video out –– thanks for sharing.

  5. says

    I’m sorry to hear about your current disappointments but I’m impressed with your efforts to stay grounded. I usually turn to the kitchen when I’m feeling down myself.

    I’ve actually never poached an egg so I’ll be checking out that link shortly to learn how!

    (and yes, your recipe looks delicious as always!)

    • Elizabeth says

      Thanks Kathryn! I means a lot to know the post resonated with you. These are just some really tough times out there. It can all be so paralyzing.

  6. says

    Such a thoughtful post and I thank you for sharing it. This recipe is lovely as well; simple yet exciting, rustic yet elegant. Have to find some rainbow chard (not always that easy to find here) so I can enjoy this meal at my own table… Probably watching the first snow.

  7. says

    I love this post. This is the kind of lunch I make myself if I have some rare time at home to sit and read my book in peace. I love a poached egg and sourdough, and I love Swiss Chard, so naturally, I will love this dish :)

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