Time: 40 minutes
Make Ahead: Prep a day ahead: Poach eggs for 2 minutes instead of 3, strain, and refrigerate in cold water. Simmer gently for 1 minute just before serving.
Serve with Garlic-Parmesan Toasts: Preheat broiler to high. Combine 1 teaspoon minced garlic, 1 teaspoon olive oil, 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon kosher salt in a bowl. Arrange 4 (1-ounce) whole-grain bread slices on a baking sheet. Brush bread slices evenly with oil mixture; top with 1 ounce grated vegetarian Parmesan cheese. Broil 30 seconds or until cheese melts. SERVES 4 (serving size: 1 bread slice) CALORIES 117; FAT 4.4g (sat 1.6g); SODIUM 288mg
View Recipe: Swiss Chard and White Bean Soup with Poached Eggs