Method
- Wash the chard, peel stems if stringy, cut away leaves and reserveCut stalks into 5cm x 2cm strips, chop leavesMelt butter in a lidded pan and sweat the chard gently for 4 minutes, add the cream and seasoningBring to the boil, add lid and simmer for 5 minutesAdd cheese and lemon juice and cook for further 2 minsWash the mushrooms under cold water for 10 seconds, dry gently on absorbent paperSweat the mushrooms for 1 minute in a little melted butterPlace the Swiss chard in a large bowl/plate, spoon the cooked mushrooms around and sit a poached egg on topGarnish with chopped chives and serve