Swiss chard and little potatoes complement soft-boiled eggs in this gorgeous brunch recipe.
- Medium spot
- Frying pan
- Small Mason jar
- 4 Soft-boiled eggs, peeled and halved
- 1 package A Little Onion & Chive Roast or Grill Ready Little Potatoes
- 1/2 red onion, sliced
- 1 bunch Swiss chard, chopped
- 1/2 cup extra virgin olive oil
- 1/2 cup Dijon mustard
- 1 Tbsp red wine vinegar
- 1/8 tsp salt
- 1/8 tsp pepper
Cook potatoes as per package instructions.
Fill a medium size pot halfway with water, bring to a boil, reduce heat, add eggs, and return the pot of water to boil. Boil for six and a half minutes. Remove the eggs from water and put into a bowl of ice and water to stop the cooking process.
In a frying pan, cook pancetta for five minutes, stirring frequently until they are partially cooked. Add the onions and cook until the pancetta fat has rendered. Turn up the heat and add the greens and cook until slightly wilted (approximately three minutes). Remove from heat and plate.
In a small Mason jar, add all dressing ingredients and shake to incorporate. Pour over greens and gently toss.
Peel eggs, and place on greens. Cut eggs in half. Season eggs with salt and pepper.