Poached eggs with rainbow chard and lemon hollandaise

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

By Nicola Graimes

Published 2015

  • About

A twist on the classic eggs Florentine, this uses stunning rainbow chard with its golden and magenta stems and vibrant green and burgandy leaves. The chard is topped with a poached egg and a simple lemony hollandaise sauce. Curly kale, cavolo nero or the more usual spinach are all good substitutes for the chard.


  • 100 g/ oz rainbow chard, stems and leaves separated and sliced
  • 1 tsp white win


  • To make the hollandaise, heat 5 cm/2 in water in a saucepan to simmering point. Place a heatproof bowl over the pan, making sure the bottom doesn’t touch the water. Turn the heat to lo