This is a great Sunday brunch recipe that I put together this morning. I am trying to use up an abundance of rainbow chard that I have growing in our veggie garden.
Ingredients:
12 medium to large rainbow chard leaves (well washed, dried and chopped)
1 clove of garlic (peeled and grated)
1 teaspoon of butter
2 tablespoons of cream
fresh ground pepper to season
fresh chopped parsley
1 large free range egg
2 slices of fresh bread (to toast)
Directions:
Poach egg to liking, put aside (keep warm)
In a fry pan heat butter and garlic until fragrent, add chopped chard and cook until slightly wilted. Drain liquid from pan, add cream and season with pepper. Stir and reduce cream. To layer place cooked chard, toast round, poached egg, toast round,on a plate. Spoon over reduced cream sauce from the pan and sprinkle with parsley and season with salt and pepper.
Enjoy!
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