Soft Eggs and Chard with Tarragon Cashew Cream Sauce

FROM EGG NUTRITION
Serves 2

Soft-boiled eggs are placed over a bed of braised greens with a drizzle of healthy, spring, herbed sauce. A lovely and nutritious item for Easter brunch or as an everyday meal. You’ll have left-over sauce, but this quantity is needed for blending – save it for tomorrow’s breakfast!

SAUCE
1 small shallot, minced
2 teaspoons minced fresh tarragon
1 cup cashews, soaked 30 minutes to soften, drained
3/4 cup water
1 tablespoon fresh lemon juice
Dash garlic or onion powder
Dash sea salt

GREENS AND EGGS
4 farm-fresh eggs
2 cups chopped Swiss or rainbow chard
Drizzling of olive oil
Spinkling of salt and ground pepper
Black sesame seeds or poppy seeds for garnish (optional)

Toss the shallots and tarragon in a small bowl. Blend the remaining ingredients in a food processor or blender until smooth and the sauce has reached a thick cream consistency. Stir the sauce into the bowl with the herbed shallots. Add salt, lemon juice or more tarragon to bring up the flavors, if needed. Let sit while the eggs cook to develop the flavors.

Have ready a large bowl filled with cold water to cool the eggs.

Bring enough water to cover the eggs (but do not add the eggs yet) to a boil in a medium saucepan. Reduce to a gentle simmer and slowly add the eggs one at a time. Cook 5-6 minutes, turn off the heat, and let them finish cooking in the hot water for another minute.

When done, place the eggs into the bowl of cold water for 4-5 minutes, until cool enough to handle.

Quickly submerge the chard into the hot water in which you cooked the eggs. Remove the greesn with tongs or a slotted spoon after 20-30 seconds, until wilted yet still retaining a bright green color.

Place the chard on two plates or a platter and drizzle with olive oil and sprinkle with a little salt. Split the eggs into halves and carefully remove the eggs from the yolks with a small spoon. Lay them yolk-side up onto the chard. Drizzle the greens and eggs with the sauce and sprinkle with the optional black seeds. Serve immediately.

©2007 Copyright Alison Anton – All rights reserved.