Chard Swisaidd gydag Wy wedi'i Potsio

Boil the potatoes, either as jacket potatoes or boiled potatoes

Wash the chard well and cut off the stalks. Chop the leaves. Cut the onion and garlic into fine cubes and sweat in a little butter, season with a little sugar, salt, pepper and a pinch of nutmeg. Add the chopped Swiss chard and let it collapse. Round off the taste with a little cream and sour cream. Sauté the stalks in a little butter, seasoned with salt and pepper, in another saucepan until soft.

Poached eggs: bring the water to the boil in a large saucepan, add a tablespoon of vinegar to the water. Prepare the eggs one by one: beat in a ladle, taking care not to damage the yolks. Now slide the egg carefully into the boiling water. Briefly stir the water (strudel), then the egg white closes better around the egg yolk. Let the egg steep for 2-3 minutes and then lift it out with a slotted spoon. Prepare all eggs like this one after the other.

Brown some butter. Place the chard vegetables, stalks and potatoes on preheated plates, drizzle the stems with the browned butter and sprinkle everything with chopped parsley and chives. Place the eggs on the chard and lightly salt. Finished.