Chard with almonds and poached egg

Ingredients for 2 servings:

• 400 g Swiss chard, cleaned and stemmed
• 1 onion(s) (spring onion)
• 4 tbsp almonds, grated
• 2 tbsp almond flakes
• 5 tbsp cream
• salt and pepper
• Paprika powder, sweet
• olive oil
• 2 eggs
• n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

as a starter

Finely chop the spring onions and cut the chard into strips. Bring a pot of water to a boil and bring to a simmer. Meanwhile, heat a little olive oil in a pan and roast the spring onions until translucent. Add the chard and let it wilt. Add the cream, season with salt and pepper, and then simmer for a few minutes until soft. Crack the eggs into separate cups. When the water is gently simmering, stir with a wooden spoon to create a whirlpool, then drop one egg at a time into the center of the whirlpool. Let the eggs cook for about 3 minutes. Mix the chard with the ground almonds and serve, scattering the flaked almonds on top. Scoop out the poached eggs with a slotted spoon and arrange them on top of the chard. Lightly season the eggs with salt and pepper and sprinkle with a little sweet paprika.