On this occasion, at recipesgratis.net, we are going to prepare a different recipe, ideal for a champions breakfast or to serve as an entrance. These are chard with tomato and Poché egg, a simple, fast and full preparation that will not leave anyone indifferent. The chard are vegetables that have a whole series of very beneficial nutritional properties for the body. Among them, its digestive properties, its high content of vitamin A and C and essential minerals such as potassium, magnesium and iron stand out. Keep reading and discover how to make chard with tomato and egg easily. Lets do it!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Breakfast | 🤯 Media |
| Ingredients to make chard with tomato and egg: |
| 1 bunch of fresh chard 1 white onion 2 tomatoes without peel 4 eggs 1 teaspoon of olive oil 1 sheet of paper film 1 pinch of garlic pasta 1 cup of white wine 1 pinch of salt 1 Pinch of black pepper 50 grams of serrano ham |
| ADDITIONAL CHARACTERISTICS: Average cost, sauteed |
Ingredients to make chard with tomato and egg:
1. To start making the recipe with chard and Egg Poché you must enlist the ingredients.
2. The first thing you have to do is remove the stem from chard to just use the leaves. Then, it carries a pot with enough water over medium heat and, when it boils, cook the leaves of the chard for 5-8 minutes maximum to soften. Remove the vegetable from the water and cut the cooking with cold water. Booking.
3. Cut the onion into very thin pictures, carry a pan over medium heat and add some olive oil to sauté the onion with garlic paste, salt and black pepper.
4. Add the finely chopped serrano ham and mix well with the sauce onion. This ingredient is optional, you can use it, delete it from the recipe or replace it with another as Bacon. The chances to prepare sauteed chard are endless!
5. Add the tomatoes without peel and incorporate the recipe ingredients well.
6. The ideal is that you have a stir-fry like the one seen in the photograph. Now, add the white wine and lower the fire to continue preparing the chard recipe with egg.
7. While just doing the sauce over low heat, cook the Poché eggs. To do this, you will need to cut four paintings of film paper. Then, with the tip of the finger greased with olive oil the film paper and introduce it into a cup as seen in the photograph. If you want to see a more detailed recipe you can enter here: climbing eggs.
8. Casca The egg on the greased film, adds salt and pepper to taste.
9. The film paper is very careful and introduced the bags with the eggs in boiling water, for 4 minutes. Remove them and open the film paper.
10. Add the cooking chard to the pan where you have onion and tomato sauce. Integrate well with the rest of the ingredients and turn off the fire.
11. Serve the chard with tomato and Egg poché on top. As you can see, it is a simple, forceful and full recipe. If you liked this recipe with chard we invite you to visit these options: chard to the Ajillo or pasta with chard sauce. Remember to share with us the final result of your dish, and write to us if you have any comments or concern. Bon Appetite!
