1. Roast the bell pepper
2. Let cool in a paper bag, remove the skin, cut in half, and remove the seeds and stem.
3. Combine the bell pepper garlic, garlic, olive oil, macadamia nuts, basil and salt in food processor.
4. Fill a large saucepan one-third full of water and bring to a boil, add the chard to the saucepan, reduce the heat, and simmer for 5 minutes.
5. Poach the eggs
6. Drain the chard and arrange on plates, top with eggs.
7. Drench with sauce and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 186 | ||
Calories from Fat: 128 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 1875.9mg | 65 % | |
Potassium 328.9mg | 9 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 9g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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