Poached Egg, Sourdough and Swiss Chard

12 20 712
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 1
Poached Egg, Sourdough and Swiss Chard
Health Highlights


1 large egg Egg
4 leaf Swiss chard (Rinsed)
1 slice Whole grain bread (preferably sourdough)
1 1/2 tbsp Coconut oil
1 large Watermelon radish (sliced)
1 1/2 cup Sunflower sprouts
1 whole lemon(s) Lemon juice
1 tsp Vinegar, white
1 pinch Sea Salt
1 tsp Olive Oil, Extra Virgin
1 medium slice Sourdough bread
2 cup Sprout mix


Bring a small pot of water to the boil, then lower the temperature until just simmering, where you can see little tiny bubbles but the water is no longer boiling. Add white vinegar. Using a knife, crack the egg into a cup and gently add to the simmering water. Do not touch the egg with any utensils at this point.

In the meantime, toast your sourdough bread.

In a small pot, bring 1/2 cup water to a boil, place a collapsible metal steamer on top, making sure the water doesn't rise up above the metal surface. Slice the stems of the swiss chard and add that first to the steamer, cover. After one minute, add the swiss chard leaves, torn. Steam for 3 minutes until the stems are softened. Set aside.

After 3 minutes, using a plastic slotted spoon, removed the poached egg and set aside.

Dress the swiss chard with 1 tbsp coconut oil, squeeze of lemon and sea salt.
Dress the sprouts with drizzle of olive oil, squeeze of lemon, sea salt and top with sliced radish.

Spread .5 tbsp coconut oil on toasted sourdough. Top with poached egg and sprinkle with salt.


Nutrition Facts

Per Portion

Calories 712
Calories from fat 305
Calories from saturated fat 181
Total Fat 34 g
Saturated Fat 20.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 7.3 g
Cholesterol 193 mg
Sodium 1241 mg
Potassium 1303 mg
Total Carbohydrate 77 g
Dietary Fiber 10.7 g
Sugars 15.0 g
Protein 29.7 g

Dietary servings

Per Portion

Fruit 0.2
Grain 2.8
Meat Alternative 0.6
Vegetables 13.1

Energy sources