- Ready Time : 0 min
- good quality chicken stock or broth, preferably homemade – 2 cups needed per serving
- eggs, 1 to 2 a serving
- 1 tablespoon white or rice vinegar
- 1 bunch Swiss chard, chopped
- cooked soba noodles
- sea salt and pepper
- optional: sriracha, shredded basil
* Soba noodles are Japanese noodles that are typically made of buckwheat. Cook noodles according to the package directions. I like to use Soba noodles because they take 3 minutes to cook. Spaghetti can be substituted.
1. In a large pot, bring chicken stock to a boil. Reduce heat to simmer. Taste the broth and add salt if needed. Cover until needed.
2. Fill a large saucepan with 2 to 3 inches of water and vinegar and bring to a boil. Reduce the heat to a low simmer. Gently crack the eggs into the simmering water making sure that the eggs do not touch each other. Allow to simmer 2 to 3 minutes until the whites of the eggs are completely cooked but the yolk is still wet. Remove the eggs with a slotted spoon and place them on a paper towel until needed.
3. Place a large handful of swiss chard into the bottom of the serving bowls. On top of the chard place 1/2 cup of noodles. Next, pour broth over the noodles and the chard. The heat of the broth will cook the chard to perfection. Place a poached egg in each bowl on top of the noodles and add a pinch of salt and pepper. Garnish with shredded basil and Sriracha if desired.
Source: In Sock Monkey Slippers