Brothy Beans, Preserved Lemon, Bacon & Chard
With a poached egg and lots of dill
With a poached egg and lots of dill
If you’re feeling a little under the weather (or if you’re not)… I’ve got a nourishing and warming dish for you to try. This works well for any meal of the day: I just had it as an early dinner but would be happy to eat this as a weekend brunch or lunch any day of the week. This starts off by simmering your favorite chicken broth and gradually adding in a few simple elements like garlic, beans and chard, poaching an egg and topping it all off with some champagne vinegar or a spicy vin like this one that I used, followed by a drizzle of fermented hot sauce or any other hot pepper-based sauce you’ve got on hand: I love this one right now. Something to note: I generally dial back the amount of herbs I show in the photo so you can see what’s going on in the dish, so feel free to pile this high with lots more dill. Serves two, takes 30 minutes.