Poached Eggs and Roasted Tomatoes with Balsamic Glaze
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Instructions
- Preheat oven to 350 F. In small saucepan over medium heat, bring balsamic vinegar and palm sugar or honey to a boil. Reduce heat and allow to simmer until mixture becomes syrupy. Remove from heat and allow to cool.
- Meanwhile, place cherry tomatoes in ovenproof dish and drizzle with olive oil. Place in oven and roast for about 10 minutes, or just until tomatoes begin to collapse.
- While tomatoes are roasting, wash and tear Swiss chard. Steam chard in steamer until just softened, about 3 minutes. Remove from heat and keep covered until ready to assemble the dish.
- Prepare eggs by bringing large saucepan filled with water to a gentle simmer. Add a dash of white vinegar to water and stir with spoon to create a swirl. Carefully break 2 eggs into water and cook for about 3 minutes. Remove eggs with slotted spoon and repeat this process with remaining 2 eggs.
- When eggs are done, divide chard between 4 plates. Add 5 roasted tomatoes to each plate. Top chard with poached egg and drizzle each plate with cooled balsamic reduction. Season with salt and pepper to taste.
Recipe Notes
Per serving: 159 calories; 8 g protein; 9 g total fat (2 g sat. fat); 12 g total carbohydrates (9 g sugars, 2 g fiber); 191 mg sodium.
