Soft Eggs on Swiss Chard

Ingredients

• 1 Shallot
• 2 Garlic cloves
• 750 g swiss chard (2 stalks)
• 2 tbsp olive oil
• Salt
• Pepper
• 50 ml white wine
• 50 ml Vegetable broth
• nutmeg
• 6 Eggs
• 40 g sheep cheese
• 1 Organic lemon
• Cayenne pepper

Instructions

1. 1.

   Peel and finely chop the shallot. Peel the garlic and slice thinly.

2. 2.

   Wash the Swiss chard and drain. Separate the stalks and cut into narrow strips, cut the leaves into wide strips.

3. 3.

   Heat oil in a pot. Sauté the shallot and garlic over medium heat until translucent. Add the stalks, season with salt and pepper, and cook for about 5 minutes while stirring.

4. 4.

   Add the leaves and sauté for 2 more minutes. Pour in wine and broth, stir occasionally, and simmer for about 5 minutes until al dente. Season with salt and freshly grated nutmeg.

5. 5.

   Meanwhile, prick the eggs and boil them for about 7 minutes to achieve soft‑hard consistency.

6. 6.

   Cut the sheep cheese into cubes. Rinse the lemon under hot water, pat dry, and cut into four wedges.

7. 7.

   Shock the eggs in cold water, peel, and halve them.

8. 8.

   Arrange the Swiss chard on four plates, top each with three egg halves. Sprinkle with sheep cheese, season with cayenne pepper, and garnish with a lemon wedge.