Next time you invite friends or family over for breakfast or brunch and want to impress them, this is your dish. In fact, it’s so good that our family still talks about it weeks later! For an extra touch and the perfect blend of breakfast-inspired sweet and savory, I love serving it with this Pear Ginger Smoothie. 

How do  I make this wonderful creation? First, I love using rainbow chard as a side to make the dish unique. Haven’t heard of it before? It’s similar to kale nutritionally speaking but it’s much less bitter and really absorbs the flavors in the dish. Plus, the stem is literally “rainbow” colored, which is so fun and adds so much color to your plate! To cook it, I sautee freshly chopped garlic in olive oil in a large pan until slightly brown, and then throw in the chard for about 10 minutes, covered, until it wilts. Season with salt and pepper and set aside–so easy! Tip: Chard cooks down quickly, so you’ll want about 2 large bunches for a breakfast with 4 people. I generally use 2 cloves of garlic per bunch so there’s a lot of flavor! 

While the chard is cooking down, I throw sweet potatoes (whole, washed, and with the skin on) into a large pot of boiling water, cooking them until tender, also about 10 minutes depending on size. As they boil, saute olive oil, 2 cloves garlic, half of an onion,  chipped, 1 tbs coriander, and 3 tbs. thyme in a large saucepan. Drain potatoes, pat dry with a paper towel, and slice into large, bite-size pieces. Add sweet potato into the saucepan and saute with onion and spices until tender to taste. Set aside. Fun fact, did you know that coriander seeds actually come from the cilantro plant? 

Finally, the poached eggs! These often get a bad rep as being hard to cook, but with the right technique they’re actually the easiest eggs to make in my opinion. In a large saucepan, bring 2/3 cup water to a rolling boil and add in 2 tsp white vinegar. Apple cider vinegar, rice vinegar, or another light, mild tasting vinegar will also work–this helps the eggs to form, and you won’t be able to taste it later if you use this small amount. Using a small amount of water–rather than using a full pot of water like you would for hard boiled eggs–will also help here.

Turn down the water to a simmer and begin to stir the water clockwise, making a gentle “current” that moves around the center of the pan. With the water and vinegar still moving in a clockwise motion, carefully crack the egg into the center of the pan. Cook for 4-5 minutes and remove with a slotted spoon. Pat dry carefully with a paper towel and add to plate, seasoning with  your garnish of choice–here I used a hint of paprika, fresh chives, and a lemon wedge on the side for the rainbow chard. Thyme, rosemary, or any other earthy herbs would also be wonderful. Add in your sides of choice, and enjoy!