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Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.
If you are looking for New York City Grocery Delivery please click here.
Veg
15 Mins
Serves 2
Ingredients
Remove roots from the leeks and cut in half lengthwise. Rinse under cold water, then slice leeks into 1 inch strips on the diagonal. Heat oil in a pan over medium heat. Add leeks and sauté for 5-7 minutes until they begin to caramelize. Add chopped chard and continue to sauté for another couple minutes. Season with salt & pepper to taste.
Bring a medium pot of water to a boil. Pour 2 Tbsp. of vinegar into the water. Crack open eggs one at a time, into a small bowl. Reduce the heat of that water to gentle simmer.
Gently transfer eggs into simmering water. The egg whites will coagulate instantly. Poach the eggs for 3 minutes spooning the simmering water over the eggs. When the whites become opaque and feel firm to the touch they are done. Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry. When leeks and chard are done transfer to a serving dish and top with poached eggs.
