HUEVOS RANCHEROS

Basics.  Fundamentals.  Boiling things down to their essential elements and building them up again.  

One of the most exciting aspects of my journey with food, nutrition and cooking in the past year has been home-making the basics: pantry staples that are so simple (and so much healthier) to create at home, but which I--like most others--had never considered could come from anywhere but the grocery store shelves.  I previously wrote about the overwhelming excitement and empowerment I felt the very first time I made nut butter from scratch.  The same is true of granola, salad dressings, sauces, and my latest love, homemade almond milk.  Choosing to tackle these gastronomic fundamentals in the kitchen rather than reaching for the (arguably more convenient) ready-made jar offers so many benefits, most exciting of which are heightened nutrition, direct agency, and boundless possibilities for creativity!

One of the most important aspects for me of homemaking pantry staples is that it grants me complete control over the freshness, type and quality of the ingredients I put into my body--not to mention eliminates my consumption of bizarro additives, unnecessary quantities of sugar, and unnatural preservatives.  Granola made with 'sugar', 'glucose syrup' and 'vegetable oil' immediately following 'oats'?  No thanks, I'll make my own with cold-pressed olive oil and 100% pure maple syrup.  Salsa that has been sitting in a container in a factory/on a plane/in a truck/on a shop shelf for who knows how long?  Nah, I'll whip some up that's truly salsa fresca.  By operating in this way, I am also voting with my dollars to support the foods that are real and whole rather than the processed food-like-substances (and the companies that produce them) which have overtaken our grocery baskets, our mainstream contemporary food culture, and our bodies.  It is truly so refreshing and empowering; I cannot encourage you enough to start the same process, if you haven't already.

In addition to the invaluable benefits of treating our bodies well and developing closer and more meaningful relationships with our food, homemaking pantry staples provides countless opportunities for creativity!  Food in its most whole and individual forms is like an artist's palate, offering so many flavors, textures and colors with which to play.  Oils and vinegars, nuts and seeds, fruit and veg, herbs and spices...oh the joy!  The experimentation!  The possibility! 

Ultimately, this ode to making the basics brings us to a very important place: Mexican food.  When a good friend and I decided to host an enchilada dinner party a few weeks ago, using store bought enchilada sauce simply wasn't an option.  We found an intriguing recipe, set out to the market (with our admittedly lengthy ingredients list), and tackled the enchiladas head on.  The sauce?  Silence-inducing.  For the first few bites, we spoke only through full mouths and shocked stares.  It was that good.

This recipe for huevos rancheros could be 'lunch in 15 minutes', but it's not.  I could easily list the ingredients as 'salsa', 'refried beans' and 'enchilada sauce', all of which you could effortlessly find readymade for you in jars at the market, but I don't.  Because, in addition to all the reasons I discussed above, the bold, fresh and incredible flavors that this recipe delivers are the product of making each of these elements from scratch.*  Yes, these huevos rancheros are a bit of a labor of love.  But let me tell you, they taste amazing for it!  Also, the most labor-intensive element of this process--the ranchero sauce--freezes incredibly well.  Make a big batch and you'll have it on hand for your next Mexican craving, whether that's summertime enchiladas to feed a crowd or a quick weeknight burrito bowl for one. 

*After all this proselytizing, I feel it is important to acknowledge that I did use store bought tortillas, canned black beans for the refried beans, and canned tomatoes for the ranchero sauce.  I definitely intend to give homemade tortillas a try next time, and I encourage you to do so if you have time!  Ditto for cooking the beans from dried.  But let's be real, the rest of this takes ample time.  Do what you can.  Any percentage of homemade goods is better than none at all!

Huevos Rancheros
Serves two, with leftover sauce

Ingredients
2 corn tortillas (look for proper no-additives tortillas, made with masa, water and salt)
2 eggs
olive oil or coconut oil for frying

Ranchero Sauce, minimally adapted from The Faux Martha
(I came across this sauce when making these undeniably delicious enchiladas from Sprouted Kitchen.  The sauce is flawless; a total keeper!)
25 oz. chopped tomatoes, canned
1 yellow onion, sliced
1 garlic clove
1/2 - 1 jalapeno, deseeded and sliced
3/4 tsp. chili powder
3/4 tsp. cumin
1/2 tsp. oregano
1/4 tsp. thyme
2 Tbsp. fresh cilantro
2 Tbsp. white wine vinegar
3/4 cup vegetable broth
1/4 cup sour cream or plain greek yogurt
sea salt and ground pepper, to taste
pinch muscovado sugar

Refried Beans
1 15-oz can black beans, drained and rinsed
2/3 red onion
1 garlic clove, minced
1 Tbsp. coconut oil (or preferred cooking oil)
1 1/2 tsp. paprika
1 tsp. cumin
chili flakes (optional, to taste)
pinch sea salt (if beans were not in salted water)

Salsa Fresca (Pico de Gallo)
3 tomatoes, medium sized and ripe but firm
1/3 red onion
2 Tbsp. cilantro, chopped (leaves + stems!)
1 lime
pinch sea salt

Garnish
1/2 avocado, sliced
crumbly cheese (preferably cotija or queso fresco; goat cheese is a good substitute if Mexican cheeses are inaccessible)
cilantro
sea salt + freshly cracked black pepper

Directions
Ranchero Sauce
(If easier, this can be made a few days in advance and refrigerated or defrosted from frozen.)  
1.  Mix all ingredients in a blender until smooth.
2.  Transfer to a saucepan and simmer until warm and thickened, about 10 minutes, stirring occasionally.

Salsa Fresca (Pico de Gallo)
1.  Chop tomatoes into 1/2" (1cm) cubes, discarding the seeds and juices.
2.  Dice red onion into small cubes.  Set aside 2/3 for the refried beans.
2.  Mix tomatoes in a bowl with the leftover 1/3 diced onion and chopped cilantro.
3.  Squeeze in juice of 1/2 a lime.  Add a pinch of salt.  Stir.
4.  Adjust flavors to taste.  Set aside.

Refried Beans
2.  In a medium saucepan, heat 1 Tbsp. coconut oil.  Add the remaining 2/3 chopped onion and sauté until beginning to turn translucent, about 3 minutes.  Add minced garlic and cook for another minute.
3.  Stir in paprika, cumin and chili flakes, if using.  Cook for a minute.  Add a splash of water to deglaze the pot if the spices are sticking.
4.  Add the black beans and stir until covered by onions, garlic and spices.  Let cook for a few minutes to heat up and absorb the flavors.
5.  Occasionally stir and mash up the beans, turning them into a bit of a paste with larger chunky bits.  Add splashes of water in small increments if the beans begin to get dry.
6.  Adjust seasoning to taste.  Turn off heat when happy with taste and texture. 

Eggs and Tortillas
1.  If your tortillas are burrito-sized, cut them down to taco size using a small plate as a guide.
2-A.  If you have a gas stove, turn heat on low and place tortillas directly over the flame to heat.  Keep an eye on them so they don't burn, moving them around and flipping over for an even char.  Don't let them get crispy!  Put on plate.
2-B.  If you have an electric stove, heat tortillas in a dry skillet on the stove until warm and slightly browned but still soft.  Put on plate.
3.  In a small frying pan over a medium heat, heat a splash of oil (or butter, if you prefer).  Crack one egg directly into the pan.  Let cook uninterrupted until the white has turned opaque and the edges get a bit crispy.  Repeat with second egg.

Assembling the Huevos Rancheros
1.  While the eggs are cooking, pile hot refried beans on top of the tortillas.
2.  Place fried eggs on top of refried beans.  Spoon salsa onto each plate next to the egg.  Add slices of avocado and a generous sprinkle of crumbly cheese.  Drizzle desired amount of ranchero sauce over everything.
3.  Top off with sea salt, freshly cracked black pepper, and cilantro leaves.

SWEET POTATO CAKES with A POACHED EGG and LEMONY YOGURT SAUCE

Ottolenghi.  The first time I heard that word, I was incredibly confused.  'Sorry, what?'  'Gesundheit?'  'Uh, could you repeat that, please?'  I was in the midst of a lively conversation about the best restaurants in London with a British friend when my ears were first confronted with that particular combination of sounds; yet my brain seriously couldn't compute them as a comprehensible word.  'Ottolenghi', he repeated.  I turned to my computer, wanting to look up this mysterious place and--most importantly--to see the menu.  With my fingers eagerly perched atop my keyboard, I faced just one small deterrent: 'How do you spell that?' I asked.

Little did I know that Ottolenghi would soon become as ubiquitous in my life--and, to a degree, in the food culture of London--as sliced bread (okay fine, as unsliced, whole grain loaves that I buy from independent markets, slice at home, and keep in my freezer for a month).  Yotam Ottolenghi is an Israeli chef and restauranteur whose dishes and recipes dreamily synthesize flavors, ingredients, and cooking techniques from across the Middle East, Mediterranean, and Asia.  His innovate combinations of ingredients and seasonings are extremely bold and always surprising.  I have never come across another chef whose recipes include such copious amounts of fresh herbs.  Ottolenghi employs herbs and spices as if they are a main element of the dish rather than a garnish or subtle addition; when cooking from his recipes, you may often re-read and re-measure, wondering: Am I really meant to include over a full cup of chopped mint, cilantro and dill?  Yes, you are.  This unapologetic and unexpected approach is a large part of what makes his food so enticing, exciting, and downright enjoyable.  

Another fact that fuels my insatiable foodie-crush on Ottolenghi is his unabashed embrace of vegetables and 'atypical' whole grains.  Yes, he cooks meat and fish.  But he gives as much attention and care to dishes where produce and grains are the shining star, rather than an afterthought.  When you next have the time, I highly recommended going to your local bookshop or library and perusing through (or taking home!) his cookbook Plenty.  It is truly stunning--a feast for the eyes, the mind, and the stomach.

These Ottolenghi sweet potato cakes are among his more straightforward recipes (for as glorious as each of his dishes is, I am not going to pretend that the often epic ingredients lists aren't at times a bit tedious or cost-prohibitive).  Also: hello sweet potato!  You are the light of my life, the least vegetable-like vegetable.  Your sweetness makes me melt.  I could eat you for days on end. Wait, what?  And you're super nutritious?  Why wouldn't you make these immediately?

Sweet Potatoes: Stealthily Nutritious
As you might imagine based on their intensely orange huge, sweet potatoes are incredibly rich in beta-carotene, an anti-oxidant that is converted into vitamin A once it has been absorbed by the small intestines. Vitamin A is important in maintaining normal cell growth and division in our bodies and is particularly linked to eye health and bone development.  Beta-carotene has also been linked to the prevention of heart disease and certain cancers and is essential in sustaining a strong immune system.  In addition to vitamin A, sweet potatoes contain high amounts of vitamin C, vitamin B6, manganese and fiber.  They are also very low in saturated fat and calories and are surprisingly supportive of blood sugar regulation, unlike many other starchy foods.*  

The great thing about these sweet potato cakes (other than their sheer nutritious deliciousness) is their versatility.  Easy to prepare but with a distinct elegance and surprising flavor about them, I made these for a birthday brunch and topped them off with a poached egg, which was divine.  They could easily be served atop a bed of curried lentils or in a bowl among a melange of crisp greens.  They're great on their own as an appetizer at a party and work just as well as a side accompanying a main.  Ottolenghi's lemony yogurt sauce is also a great template for experimentation.  In Sprouted Kitchen's version of these cakes, they added lemongrass to the sauce, which I think is a great idea.  Play around with the sauce by adding different herbs, blend in some feta or goat cheese, a bit of spice.  Relish the gifts that Ottolenghi has given us with his vibrant recipes, but take his approach to cooking as a gift as well.  Adapt.  Synthesize unexpected flavors.  Go crazy.  I can't promise it will taste amazing the first time around, but isn't that what the joy of cooking is all about?

*Nutritional information from WHFoods and the World Carrot Museum.

Ottolenghi's Sweet Potato Cakes
slightly adapted from his recipe in The Guardian
Serves four

Ingredients
Sweet Potato Cakes
1kg (2-3 medium sized) sweet potatoes, peeled and largely cubed 
3 Tbsp. spring onion, chopped
1/4 tsp. red chili flakes or fresh red chili, finely minced (or to taste)
2 tsp. soy sauce or tamari
3/4 cup (95 grams) light whole wheat, spelt, or oat flour 
1 tsp. salt
1/2 tsp. turbinado or muscovado (or another unrefined) sugar
coconut oil or butter, for frying

Lemony Yogurt Sauce
1/4 cup (50 grams) plain Greek yogurt
1/4 cup (50 grams) sour cream (or use all yogurt)
1 Tbsp. olive oil
1 Tbsp. lemon juice
1 Tbsp. fresh cilantro (aka coriander), finely chopped
(optional herb additions: basil, dill, mint, parsley, marjoram, lemongrass...)

Poached egg(s)
1 egg per person, as fresh as possible
splash of vinegar
water

Directions
For the sweet potato cakes
1.  Steam the sweet potatoes until thoroughly tender.  Once cooked, set aside in a colander to drain and cool.
2.  Once the sweet potatoes have let off all their steam and are fully drained (could take about an hour), mash them in a large bowl and mix in the remaining cake ingredients.  The mixture should be tacky but not runny or wet; if it is, add a bit more flour until a sticky but moldable consistency is reached.
3.  Lightly oil a baking tray, some foil, or another surface.  Wet your hands and scoop out a tablespoon or two of sweet potato mix*, rolling it into a ball and placing on the oiled surface.  Do this with all of the fritter mix.** 
4.  Melt a generous amount of coconut oil or butter in a nonstick pan over a medium-high heat.  
5.  Carefully place the sweet potato balls in the skillet and flatten them into patties.  Cook until golden brown on each side, about 7 minutes.
5.  Place between two paper towels to soak up excess butter or oil after they have been cooked.  Serve hot.

*I completely neglected this direction (Ottolenghi instructs you to make the balls 'walnut-sized') and over-zealously made each of my patties as large as a burger.  Needless to say, they didn't fully cook in the middle.  So I'd stick with the smaller size if your self-control allows it.
**It helps to prep all the cakes beforehand, otherwise your hands will be completely covered and sticky as you try to handle a spatula and fry them, then make more balls, then fry them...which is what happened to me.

For the sauce
1.  While sweet potatoes are steaming, prepare the sauce.  Whisk together all ingredients until smooth or blend in a food processor.

For the poached egg
1.  Fill a medium-sized saucepan halfway with water and bring to a boil.  Once boiling, reduce the heat until the water is just simmering, with the tiny bubbles barely breaking the surface.
2.  Pour in a splash of any light vinegar (I use cider vinegar).
3.  Crack the egg into a ceramic or glass cup with a handle.  Taking care not to touch your hand to the water, gently tilt and lower the cup into the saucepan until it is flooded with water and you can tip the egg out.
4.  Using a large heat-resistant spoon, gently nudge or fold the whites around the yolk immediately after tipping the egg in the water.
5.  Let cook for 4 minutes for a runny egg; 5 for a firmer yolk.
6.  Remove egg with a slotted spoon.  Place on a plate with a paper towel or two to drain.

BAKED EGG in a BALSAMIC HERBED PORTOBELLO & SPINACH, PEAR + SUNFLOWER SALAD

One of the most utterly frustrating things for me, as an overly enthusiastic yet still rather novice foodie, is the fact that I have a good few friends who cook and bake incredibly well with what seems to be little to no effort.  Now, I recognize that 'effort' is subjective; it is possible that they are actually trying really hard but are just playing it cool.  (Possible, but doubtful.  These aren't ladies who care too much for fronting.)  Either way, when these few friends make magic in the kitchen, there are certainly no recipes in sight.  Epic frittata for six brimming with roasted veg?  No problem.  Moroccan tagine?  Sure, just give me an hour.  Silky smooth cream cheese frosting?  Let me just check the pantry and we'll be on our way.  Don't get me wrong, I am incredibly grateful to have these friends--not only because of the sheer joy I derive from cooking with them but also for the tips and tricks I've learned.  But I would be lying if I said their effortless skill in producing ridiculously delicious, impeccably seasoned, and truly creative dishes wasn't mildly frustrating (okay, bordering on irritating, if I'm being honest.  But that's just because I envy their skills so greatly!).

I feel this is worth sharing not to vent my frustration, but because I wonder if some of you might relate?  Every time I express these sentiments to my friends, hovering over the stove or the Kitchen Aid, they never fail to remind me that they have years of experience.  In restaurant kitchens, in bakeries, at home with their families.  You'll get there, they say.  You're getting there already.  

I have come across a great many inspiring recipes over the past year of my bordering-on-compulsive food blog reading.  While I find them undoubtedly useful and follow them often, I also love using a recipe as a framework and adding my own spin to it.  During the relatively short time I have been embarking on this journey, I have recognized and appreciated the importance of knowing the basics and having a few good tricks up my sleeve to use as the basis for something entirely different.  This Baked Egg in a Balsamic Portobello is just that: delicious in its own right but also a great springboard for you to adapt and run with.

The portobello mushroom cap, marinated in balsamic vinegar, garlic and herbs, is so succulent, meaty and brimming with flavor, I was truly stunned into silence the first time I made it.  The marinade comes courtesy of Sarah B. from My New Roots, who suggests grilling the mushroom and serving it with an avocado & basil aioli (which is equally delectable).  In this version, I've prepared it with caramelized onions and a baked egg, giving it a boost of protein and a more brunch-y feel.  Truth is though, the possibilities for this mushroom are endless:  slice it up and toss it in a salad or a wrap; fill it with quinoa, nuts and fresh herbs; pack it with sautéed leafy greens; turn it into a caprese by topping it off with basil, tomato and melted mozzarella...you really can't go wrong.

For the accompanying salad, my focus was twofold: simple and seasonal.  While I've always liked pears, I never found them to be a wow-factor fruit--until a couple months ago, that is, when I first sampled a pear slice from my local farmers market. The pear was unlike any I had previously tasted, overwhelmingly fragrant and dripping with sweetness, perfectly ripe yet retaining a slight firmness.  While the height of pear season has passed with autumn, a few varieties are still popping up at local markets and I'm making sure to take advantage.  For the salad's dressing, I sought to create flavors that would compliment the sweetness of the pear while playing against the spinach's mild bitterness. I ultimately opted for something a bit punchy and a bit bold: a cinnamon-sage vinaigrette.  Topped off with toasted sunflower seeds to add some crunch, this salad is quite simple yet combines flavors that are complex.  Simply satisfying.

Baked Egg in a Balsamic Herbed Portobello (with caramelized onions)
Adapted from My New Roots
Serves Two

Ingredients
2 medium eggs
2 large portobello mushroom caps (preferably with tall and curved-in edges)
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
3/4 tsp. dried thyme
3/4 tsp. dried oregano
1 garlic clove, minced
1 small red onion
1 Tbsp. olive, sunflower or coconut oil 
salt & pepper, to taste

Directions
1.  Prep mushrooms: With a clean cloth or paper towel, brush any dirt off mushroom caps.  Break off and discard the stems.
2.  Put 1 Tbsp. olive oil, balsamic, garlic, and herbs into a large plastic re-sealable bag and give it a shake.  Add the mushroom caps and swish them around the bag, ensuring that they are thoroughly coated with the marinade.  Refrigerate for a minimum of 1 hour. (They can be left for up to 12 hours in the fridge).
3.  When ready to prepare the rest of the dish, pre-heat oven to 350°F/180°C/Gas 4.
4.  Grease a baking tray and line it with parchment paper.
4.  Slice onion into ribbons (whatever thickness you prefer).  Heat 1 Tbsp. of cooking oil on medium-low in a medium size pan.
5.  Cook onions on medium-low heat until caramelized (translucent and fully softened with browning edges), 10-20 mins.  (Cooking time will depend on the size of your onion strips.)  Sprinkle with a pinch of salt if desired and stir only occasionally, primarily leaving them to sit and simmer.
6.  When onions are ready, place mushrooms gill-side up on baking tray.
7.  Place caramelized onions in mushroom caps.
8.  Very carefully, slide one egg in each cap on top of the onions.  It may be easier to crack each egg into a small ramekin and slide them in from there.
9.  Bake mushrooms for 15-25 minutes, until the egg whites are opaque and the yolk is set to your liking.

Spinach, Pear and Sunflower Salad
Dressing adapted from Love and Lemons
Serves Two

Ingredients
Salad:
A few hefty handfuls of fresh baby spinach leaves
1 pear, cubed
1 Tbsp. raw sunflower seeds

Cinnamon-Sage Dressing
1 Tbsp. olive oil
1 tsp. honey
1/2 tsp. apple cider vinegar
1/4 tsp. cinnamon
2 sage leaves, minced
salt & pepper, to taste

1.  In a small frying pan, toast sunflower seeds on a low heat until fragrant and browning very slightly, 2-4 minutes.
2.  Combine all dressing ingredients in a jar or container with a tight lid.  Shake vigorously.
2.  Mix spinach, pear slices, and sunflower seeds and dress until lightly and evenly coated.

HERBED POACHED EGG with CARAMELIZED SHALLOTS + CHARD on TOAST

If this post had a topic sentence, it would somehow have to include the following three points:

• Poached eggs are fantastic, but they are the bane of my existence.
• Fresh herbs are amazing, unparalleled in their ability to transform a dish.
• Rainbow chard is absolutely gorgeous (AND it packs a massive nutritional punch).

Beginning from the end, my third point pretty much speaks for itself.  The colors in the stems of rainbow chard are some of the most vibrant and stunning I have ever seen in nature.  If you haven't yet introduced this gorgeous leafy green into your diet, go get some immediately.  Not only will it stimulate your aesthetic senses, but it is mega-nutritious!  Fun fact: chard includes a flavonoid called syringic acid, which helps regulate our blood sugar levels, and the phytonutrients in its pigments are anti-inflammatory and detoxifying for our bodies!*  Pretty cool.

Also very basic but totally life-changing (for me) was the introduction of fresh herbs into my cooking. In a simple dish, like a salad or eggs, fresh herbs can elevate the flavors in an incredible way.  It's great to experiment with different food + herb pairings to see what really works for you.  I am absolutely crazy about sweet potatoes with rosemary.  And when making a poached egg on toast, I found that sprinkling the top with bits of fresh rosemary and dill truly transformed a good, warming breakfast into a sensation for my taste buds. Sometimes it really is the little things that make the biggest difference.

Now, onto those dastardly poached eggs.  So elegant in all the restaurants, so wet and amoebic and awkward at home. Perfecting the art of the homemade poached egg consistently escapes me.  The whites fly everywhere in the pot, it bursts open before I can get it from the water to the plate, its yolk stubbornly set when I pierce it with my knife...the problems seem endless.  I have done my reading, I have watched internet 'How-To' videos, I have attempted numerous methods.  I have poured vinegar into the water, squeezed fresh lemon, created a whirlpool, cracked the egg directly in, slid it in from a cup...you get my gist.  In all my attempts, these are the things I've learned:

• Freshness matters.  The fresher the egg, the more likely the whites will stay together, surrounding the yolk, and not uncontrollably float away.
• Temperature matters.  The water should be just simmering, little bubbles barely breaking the surface.  It might help to bring the water to a boil and then reduce it to this on-the-verge-of simmering state.
• Vinegar matters.  You can use other agents to help the white congeal, like lemon juice, but I have found that adding a generous splash of plain vinegar to the water works best.
• Whirlpool-vortex...maybe doesn't matter.  I haven't found that creating a whirlpool in the pot in which to slide the egg really works to help the whites form around the yolk, but try it!  It might work better for you.  I do often use my spoon to nudge the whites around the yolk right after it goes into the pot though.
• Cracking the egg into a cup and then easing it into the water with the cup is a useful tactic.  Careful not to dip your hand into the water when doing so though.  I made that mistake once.  It hurt.
• Cooking the egg for four minutes is the right amount of time if you want a runny yolk.

My poached eggs are still far from perfect, but my failed attempts are becoming far less frequent.  If you're a more visual learner, you can watch a tutorial here.

At the end of the day, this eggs-on-toast with caramelized shallots, chard and fresh herbs would be delicious with any kind of egg--poached, fried, or scrambled.  As long as you've got all the elements there, your taste buds AND your body will thank you.  It's just that kind of dish.

Herbed Poached Egg with Caramelized Shallots + Chard
Serves one

Ingredients
Thick slice of wholegrain toast
1 medium shallot
1 large or 2 medium chard leaves
1 garlic clove
1 fresh egg, poached
a few sprigs of fresh herbs, chopped (rosemary, dill, sage, thyme all work well)

Directions
1.  Mince garlic and slice shallot into thick strips, lengthwise.
2.  Heat a generous bit of olive oil (1/2 Tbsp. or so) in a small pan.  Sauté minced garlic on medium-low heat until fragrant, 1-2 minutes.
3.  Add shallot and stir until completely coated with oil.  Reduce heat to low and let cook until translucent and beginning to caramelize, 7-10 minutes.  Toss the shallots around the pan a few times during this process, but don't get over-zealous with your stirring!  Best to let them sit.
4.  While the shallots are cooking, remove chard leaves from their stems (but save the stems to cook in another dish later; they're edible!).  Slice leaves into moderately thick strips.
5.  Once the shallots have begun to caramelize, add chard to the pan and sauté until just wilted, about 3 minutes.
6.  Place shallots and chard on toast.  Top off with poached egg and fresh herbs.


*Information from WHFoods.com.