City Palate

Summer in the City Palate - July August 2017

Poached Eggs on Wilted Greens

Jan/Feb 2010

My favourite simple supper uses whatever greens I have in the fridge. For the bistro classic, use frisée, served raw with bacon crisps for contrast. For a lusher and more succulent texture, use wilted chard, spinach, mesclun or frisée.

1 T. vinegar

1 t. salt

3 bacon slices, chopped

1/2 onion, thinly sliced or minced

2 garlic cloves, minced

1 bunch chard, chopped (discard the stalk)

2 T. olive oil

a drizzle of balsamic vinegar

salt and pepper to taste

4 eggs

Put on a pan of water for the eggs and add the vinegar and salt. Keep the water close to boiling. In a separate sauté pan, cook the bacon until it is almost crisp. Add the onion and garlic, and 1 T. of water. Cook for 5 to 7 minutes, until the onion is translucent. Add the greens, along with 1 T. of water. Cover the pan, reduce the heat, cook the greens for 2 minutes, then uncover them. Add the olive oil, balsamic vinegar, salt and pepper. Mix everything gently to coat the greens. Crack the eggs into small cups and slide them, one at a time, into the simmering water. Cook them for 4 minutes over medium heat. Arrange a nest of greens on each plate. Top the greens with the poached eggs. Serves 2.


Vegetables and Salads