Poached eggs on a bed of vegetables
- 1 Tbs butter (or oil)
- 1 cup minced onion
- 1/2 tsp salt
- 2 medium cloves garlic, minced
- 3 handfuls chopped chard (or other greens)
- a few dashes cayenne
- 1 heaping Tbs minced fresh basil
- 1 tsp dried dill
- Cherry tomatoes
- 4-5 Tbs bread crumbs
- 4 eggs
- Black pepper
Melt butter or heat oil in a large skillet. Add the onion and cook for 5 minutes over medium heat. Add salt, garlic and greens. Cook and stir for just a few minutes until the greens are wilted. Season to taste with cayenne and herbs. Stirn in the tomato and bread crumbs. Use the back of a spoon to indent 4 little beds for the eggs. Break the eggs into their nests, cover and poach for about 5 minutes over medium heat, until the eggs are set to your taste. Add some black pepper and bring whole pan to the table.