I think I’d be much more productive if I started every morning off with this colorful breakfast salad. Topped with a poached egg and drizzled with a honey–crème fraîche dressing, this is breakfast at its finest.
Crème fraîche dressing:
- 2 tablespoons crème fraîche
- 2 tablespoons white balsamic vinegar
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons minced fresh chives
- ½ teaspoon honey
- Kosher salt and pepper, to taste
- 2–4 eggs*
- 1 tablespoon distilled white vinegar
- Kosher salt
- 2 rounded cups chopped rainbow Swiss chard**
- 1 cup multi-colored cherry tomatoes, halved
- 1 ripe avocado, cut into wedges
- 1 ripe peach, pitted and cut into wedges
- 1 ear of corn, steamed, corn cut from cob
- ½ a baguette, halved length-wise, brushed with olive oil, seasoned with salt and pepper, and toasted
- Fresh chives, basil, and microgreens to taste
Whisk together crème fraîche, vinegar, oil, chives, and honey; season with salt and pepper.
To poach the eggs, bring a large pot of water to a boil. Meanwhile, crack eggs into a colander, let drain 30 seconds, then gently transfer to a 4-cup liquid measuring cup.Stir vinegar and salt into boiling water. Remove from heat, then gently lower liquid measuring cup to just above the water and carefully drop eggs into water one at a time, rotating 90-degrees after each addition. Cover pot and let eggs cook 3 minutes until whites are set. If they are not set after 3 minutes, return lid to pot and cook 30 seconds more. Gently remove each egg with a slotted spoon, allowing water to drain off then transfer to a plate.
Divide Swiss chard among two bowls, then divide and arrange tomatoes, avocado, peach, and corn in each bowl. Top each salad with 1 or 2 eggs, and season with salt and cracked black pepper. Garnish with fresh chopped chives, basil, and microgreens. Drizzle salads with dressing and serve with toasted baguette.
Depending on preference, serve 1–2 poached eggs per salad. For best poached eggs, be sure to use very fresh eggs.
**If you like bitter, earthy greens, include the stems of the Swiss chard. They add an earthy, beet-like flavor. If you aren’t a fan of beets or want something a bit less bold choose peppery arugula or baby kale.