This recipe was born whilst rummaging up dinner from the cupboards and the garden. The bite of the swiss chard is set off nicely against the richness of the poached egg. And they sit atop a nest of nutty whole wheat linguine, tossed with a variation on tapenade. Pretty delightful!
In a food processor, whirl a few cloves of garlic, a tablespoon or two of capers, ten or so kalamata olives, and some olive oil. Just whirl it briefly, so it’s still a bit chunky.
Meanwhile, cook some whole wheat linguine up al dente. And, roughly chop several bunches of swiss chard. Then sauté them in a frying pan over medium-high heat, with some chopped garlic and olive oil and a few splashes of white wine or water, until they’re cooked down.
When the pasta is ready, toss it in a mixing bowl with the tapenade and the swiss chard.
Poach an egg the Alice Waters way*. Put the pasta into two serving bowls, top with the poached egg, and enjoy!
*Poaching tips, courtesy of Alice Waters. Boil the water with a heavy pour of a white vinegar (champagne, rice, or white balsamic). Get a slow boil going. You don’t want choppy movement. Crack each egg into an individual bowl or cup. Slowly lower the bowl into the water and slowly release the egg. Shake the pan a little to make sure the egg doesn’t stick on the bottom. Eggs straight from the fridge take three minutes.
- 2 eggs
- 2 servings whole wheat linguine pasta
- a large bunch of swiss chard
- olive oil
- salt and pepper
- 10 kalamata olives
- a tablespoon of capers