2 cup chard leaves, or other greens, cut in small pieces
2 tablespoons Sweet red pepper diced
4 tablespoons Coconut milk
1 tablespoon onion diced
1 pinch red pepper
1/4 teaspoon coriander grounded
1/2 teaspoon basil dried
1/4 teaspoon ginger ground
Salt and Pepper to taste
one wedge of lime
1 tablespoon cashew butter (facultative)
In a wok or a pan, saute the onions on a medium heat until soft and a little brownish. Add the red pepper and all the spices to the wok and mixed together.
The shard should be cut in small pieces and kept in a bowl of water. Add the shard to the hot wok and saute until the shard is tender. Add the lime wedge juice. When cooked take out the shard and place it in a bowl to avoid of being over cooked.
Add the coconut milk and cooked until the broth makes a reduction. Add the shard, and mix together. Place the shard mixture in a small dish and make a nest with a small nest in the middle.
Prepare the poached eggs by cooking the eggs in a small pan with about 8 cups of water and 2 teaspoons of vinegar. Wait until the water boiled to add the egg. I use a small cup and slowly add the egg one by one into the water. After 3 minutes or so, take the eggs out of the water with a spoon with holes. I use a dry kitchen cloth under the spoon to make sure the water is out. When ready, I place the egg in the middle of the shard nest.
Topped with one tablespoon of cashew butter made with 1 cup of cashew, 1 cup of water, 1 wedge of lemon, and salt to taste. Add a leaf of parsley for decoration. Serve with a slice of whole grain bread on the side, and a tomatoes salad. You can also serve everything on a toasted bread instead of using a small bowl. Enjoy! This recipe contains about 14 grams of proteins, and it is a good start for the day!