As you may know, we recently chicken-sat three very productive hens. And one of the benefits of chicken-sitting (besides the fluffiness, camaraderie and general chicken goofiness) is an abundance of eggs. It’s springtime, so a salad with poached egg on top seemed appropriate. And so this salad was born…
It’s springtime in Seattle, and the April weather is all over the place. It’s pouring one minute, sunshining the next, and sometimes it’s raining and sunning at the same time. With weather like this, you need something to warm your soul and reflect the fresh vegetables of spring, all while keeping you going until May’s flowers. And, nothing beats making this already-decadent dish with eggs fresh from your neighbor’s chickens. LOOK AT THOSE YOLKS!! (Thanks Aunt Jessica!)
This recipe was born whilst rummaging up dinner from the cupboards and the garden. The bite of the swiss chard is set off nicely against the richness of the poached egg. And they sit atop a nest of nutty whole wheat linguine, tossed with a variation on tapenade. Pretty delightful!
I don’t know why we didn’t think of this recipe. Mark Bittman gets the credit. Although, you could really serve almost anything over toast, top it with a poached egg, and have a winning recipe on your hands.