SWISS CHARD WITH POACHED EGG SALAD

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Raw kale salads may be in the spotlight these days, but Swiss chard is the next star green. The earthy leaves can stand up to the pungent Caesar trinity: anchovies, garlic, and Parmesan. And, it's simply divine in our Swiss Chard with Poached Egg Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Serves 4

Number Of Ingredients 9

1 clove garlic, minced
4 anchovies, minced
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 large eggs
6 cups thinly sliced Swiss chard, stems removed
2 tablespoons freshly grated Parmesan

Steps:

  • Combine garlic, anchovies, mustard, and vinegar. Add oil in a steady stream, whisking constantly, until combined. Season with salt and pepper.
  • In a medium skillet, bring three inches of water to a simmer. Poach eggs. Season with salt and pepper.
  • Toss chard with vinaigrette and divide among four plates. Top each with a poached egg and Parmesan.

Nutrition Facts : Calories 191 g, Cholesterol 214 g, Fat 16 g, Fiber 1 g, Protein 8 g, Sodium 326 g

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