When I woke up, I saw that a friend in Seattle had posted her gorgeous brunch from "orphan leftovers": grit cake topped with bacon, sauteed spinach, and poached egg.
I felt immediately inspired, and took my hungry, jetlagged self to the kitchen to make this:
Poached Egg with Sumac-Garlic Sautéed Chard
Ingredients (for one)
1 tsp olive oil
1 clove garlic, smushed and diced
3-4 large leaves of swiss chard (made into chiffonade - stack and roll the leaves together and then cut the roll into 1/4" or 1/2" pieces. Include the stems too - they make the gorgeous color and great texture)
1/2 large tomato
1 tbl sumac
salt and pepper to taste
Order of Events
1. Boil water in a saucepan.
2. Heat pan and add 1 tsp olive oil and garlic.
3. Once the garlic begins to cook, add the chard stem bits and tomatoes and sauté for 1-2 minutes. Then add leaves, sumac, and salt and pepper. Sauté together.
4. Once water is boiling, remove the pot from the heat, drop in the egg, and leave the egg in the water for 4-6 minutes, depending on how cooked you like it.
5. Stack your greens on top of bread or English muffin, and top with poached egg.
The sumac and tomatoes give the leaves a rich, lemony flavor that is delicious with the egg. YUM.