Herb-Creamed Chard and Poached Eggs

A good change up from eggs and toast that's just a bit lighter. Although lighter, the herbs from the ranch make this dish rich and tasty.  


  • Chard - 2-3 leaves
    • substitute with kale or cabbage leaves
  • Ranch - 1-4 Tbsp
  • Olive oil - 1 Tbsp
  • Eggs
  • Vinegar - 1 Tbsp
  • Chili flakes - to your preference
  • Salt and pepper


*Step-by-step directions with pictures below*

Boil 2" water in a pan. Clean, stem and chop greens. Once water is close to boiling, heat oil in a pan and add greens. As your greens cook, add vinegar to boiling water and crack eggs into water. Adding vinegar right befoe you add the eggs will just stop the boil so the water is settled enough to allow the eggs to form nicely. Poach eggs to your preference. Add ranch and chili flakes to greens and cook for at least 3 minutes. Serve and top with paprika. 

Step-by-step Directions

Boil water
Clean and stem greens.

Chop up greens
Heat oil in a pan

Add greens and cook for a minute

Once water is boiling, add vinegar

Poach eggs

Add ranch and chili flakes

Cook for at least 3 minutes

Serve and top with paprika