White bean, swiss chard, bacon & poached eggs hot pot
Since the holiday season is the time for feasting, here’s a recipe that will satisfy true gourmands. When I have guests over for brunch, I put the hot pot in the centre of the table and tell everybody to help themselves. It’s delicious as is, but you can also spice it up with a bit of hot sauce.
Particularities
- ServesServes 4–6
- Prep time15 min
- Cook time25 min
- Timeout-
- FreezingNe se congèle pas.
Ingredients
- 4 large slices bacon, cut into small pieces
- 1 bunch Swiss chard, leaves and stalks minced
- 1 1/2 cup chicken broth
- 2 cans (32 oz) white beans, rinsed and drained
- 1 clove garlic, finely chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper, to taste
- 8 eggs
- Hot sauce, for serving (optional)
Steps
- In a heavy-bottomed saucepan (or casserole dish), cook the bacon over medium heat for 4–5 minutes or until crisp.
- Add the Swiss chard and cook for 5 more minutes.
- Add the broth and scrape the bottom of the saucepan with a wooden spoon.
- Add the remaining ingredients (apart from the eggs) and cover. Simmer over low heat for 10 minutes or until the liquid is almost completely absorbed.
- Gently break the eggs, one by one, into the hot pot. Cover for 5 minutes or until the eggs are cooked through. Serve as is, or with hot sauce.
Recipe published on August 19, 2018
