Method

1. Wash the chard, peel stems if stringy, cut away leaves and reserve
2. Cut stalks into 5cm x 2cm strips, chop leaves
3. Melt butter in a lidded pan and sweat the chard gently for 4 minutes, add the cream and seasoning
4. Bring to the boil, add lid and simmer for 5 minutes
5. Add cheese and lemon juice and cook for further 2 mins
6. Wash the mushrooms under cold water for 10 seconds, dry gently on absorbent paper
7. Sweat the mushrooms for 1 minute in a little melted butter
8. Place the Swiss chard in a large bowl/plate, spoon the cooked mushrooms around and sit a poached egg on top
9. Garnish with chopped chives and serve