See all this Swiss chard?
Cut the stem out of each leaf and discard (or, if you hate to throw anything out, you can chop them up and save them to add to soups and such—they cook like celery, but without the strong flavor).
Mound the greens on a plate. Top with a poached egg (this one is a lightly fried egg, in my house otherwise known as a“runny egg”) and shredded Gruyere cheese.
Note: I guess I should credit Orangette for this recipe, but I’m not actually following her directions, per say. I wing it everytime I make it. So, I don’t really know what I’m saying here…I just want to make sure I’m being, you know, honest.