The Stack

1. 1

   Combine sour cream and chipotle powder in small bowl, and set aside.

2. 2

   Coat medium skillet with cooking spray, and heat over medium heat.

3. 3

   Arrange potato rounds in single layer in skillet, cover, and cook 5 to 6 minutes, flipping halfway through.

4. 4

   Add onion, and season with salt and pepper, if desired.

5. 5

   Cover, and cook 2 to 3 minutes more, or until potatoes are fork-tender.

6. 6

   Remove potatoes to plate, and set aside.

7. 7

   Wipe out skillet, coat with cooking spray, and heat over medium heat.

8. 8

   Add garlic, and saute 30 seconds.

9. 9

   Add Swiss chard, and saute 3 to 5 minutes more, or until bright green and tender.

10. 10

    Meanwhile, bring saucepan filled with 2 inches of water to a boil.

11. 11

    Crack eggs into saucepan; reduce heat to low, and poach 4 minutes.

12. 12

    To serve: Divide potato mixture among 4 plates, and top each with 1 1/2 tsp.

13. 13

    chipotle sour cream, Swiss chard, and 1 poached egg.

14. 14

    Dollop 1 1/2 tsp.

15. 15

    chipotle sour cream atop egg, and garnish with diced tomato.

* Per serving · 4 servings · Values may vary.