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.
Ingredients:
2 cups bouillon chicken broth or any other chicken broth you like
1 can of cannellini/great white northern beans, drained
3 cloves garlic, thinly sliced
To continue reading this recipe, head over to…
Learn more here 🫘