1 tablespoon extra virgin olive oil
1 large onion, chopped
1 teaspoon kosher salt
2 cups water
3 cups chard, kale, rinsed well, deveined, finely chopped or baby spinach, whole (I used spinach.)
a pinch of saffron (30-40 threads)
1 tablespoon boiling water
two pinches of salt
1/2 cup 2% Greek Yogurt
Always use the freshest eggs you can find for poaching: The thick albumen will hold its shape better around the yolk than older eggs. Add vinegar to the poaching water to help the eggs coagulate faster by preventing the whites from spreading out.
Bring a large, wide saucepan of water and 1 tablespoon of vinegar (any flavor) to a boil. Break one egg at a time into a small heatproof bowl, about the size of one egg. Reduce heat so that the water is just simmering. Slightly immerse the bowl in the water, and gently slide in the egg. After all eggs are added, cover pot, turn off heat, and let stand 2 to 3 minutes. Using a slotted spoon, remove eggs in the order they were added and set spoon briefly on a kitchen towel to drain. Trim ragged edges with a knife or scissors, if desired, and serve immediately.
If cooking for a crowd, poached eggs can be made ahead of time: Chill in an ice-water bath, transfer to a covered container, and refrigerate for up to 24 hours. Reheat them by immersing in simmering water for 1 minute.