- Yield: 4 Servings
- ½ cup / 92 g freekeh (will make a little more than 1 cup / 185 g cooked freekeh) Fine sea salt
- ¼ cup / 30 g whole spelt flour
- 5 organic eggs: 1 beaten, 4 for poaching 2 scallions, sliced
- 2 garlic cloves, minced
- ½ fresh chile, minced (Serrano is a good choice)
- ½ teaspoon sea salt
- Knob of ghee or coconut oil
- 1 bunch (1 pound / 450 g) Swiss chard (8 to 12 leaves), stems removed Freshly squeezed juice of ½ lemon
- Freshly ground black pepper
How to Make It
- Rinse the freekeh well, drain it, and then put it in a small pot. Add double the amount of water and a few pinches of salt. Bring to a boil, reduce the heat, and simmer, covered, until the water is absorbed and the grains are tender, about 20 minutes.
- In a large bowl, combine the cooked freekeh with the spelt flour, beaten egg, scallions, half of the garlic, chile, and ½ teaspoon sea salt, stirring until it forms a thick, wet dough that will easily hold together (if it’s too wet, add a little more flour; if it’s too dry, add a touch of water). Divide the mixture roughly into four portions (approximately ⅓ cup / 75 ml per pancake); roll each portion into a ball with your hands and flatten it into a thick patty.
- Preheat a large skillet or griddle over medium-high heat, and coat it with a little ghee. Reduce the heat and transfer the pancakes to the skillet. Cook until golden on one side, about 5 minutes. Then flip them over and cook for another 5 minutes, until the pancakes are cooked through yet tender. Transfer the cooked pancakes to a plate and cover with a towel until ready to serve.
- Roll up the chard leaves and slice them into thin ribbons. To cook the chard, heat another knob of ghee in the skillet, add the remaining minced garlic, and cook over medium heat for about 1 minute, until fragrant. Add the chard and cook, stirring constantly until just wilted, about 2 to 3 minutes. Remove the pan from the heat, and sprinkle the lemon juice over the chard.
- Bring a small saucepan of water to a simmer to poach the eggs. Crack the eggs, one at a time, into a small bowl, and then slip them into the barely simmering water (it helps to stir the water into a whirlpool first, then drop the egg into the center). Cook for 3 to 4 minutes, until the egg whites are just set, and then use a slotted spoon to transfer the eggs to a clean tea towel or paper towel; let them drain until ready to serve (this helps absorb any excess water). If necessary to reheat, put the eggs into the simmering water again for 60 seconds.
- To assemble, place a pancake on each plate; top each pancake with chard ribbons and a poached egg. Season generously with salt and pepper. Enjoy immediately.