Soft Cooked / Poached Eggs with Fingerling Potato Swiss Chard Hash
Prep time
Cook time
Total time
Serves: 1 serving
  • 1 large egg
  • sous vide machine
  • 1 tablespoon extra virgin olive oil
  • ½ cup thinly sliced fingerling potatoes
  • 1 handful baby Swiss chard, roughly chopped
  • Salt and pepper
  1. Preheat the sous vide machine to 145 degrees. Place the egg on the bottom grate of the machine and cook for 45 minutes. After 30 minutes of cooking, heat the oil in a small skillet over medium high heat and add the potatoes. Cook, tossing a few times, until soft and slightly brown. Add the Swiss chard and toss until wilted. Season with salt and pepper to taste.
  2. Bring a small saucepan of water to just below simmer. After 45 minutes, remove the egg from the sous vide machine and tap it on the side to slightly crack. Gently peel away a window in the shell large enough to pour the egg through and pour it into a small dish. Carefully pour the egg into the hot water and let it cook for about 20 seconds before removing it with a slotted spoon.
  3. Serve the soft cooked egg over the hash and sprinkle with salt and pepper.
Recipe by Cooking With MicheleĀ® at