Swiss Chard in Mustard Sauce
Peel potatoes, rinse and coarsely chop. Cook potatoes in a pot of boiling, salted water for 15-20 minutes until knife tender. Rinse swiss chard, trim and cut greens from stems. Cut swiss chard stalks into thin strips. Rinse chile pepper, cut in half lengthwise, remove seeds and finely chop. Peel garlic and cut into thin slices.
Heat 50 grams (approximately 2 ounces) butter in a pan, saute swiss chard, chile pepper and garlic until soft. Add broth and simmer uncovered for 8-10 minutes until almost no liquid is present. Mix cream in a bowl with mustard and turmeric. Add cream mixture to the pan, stir, boil uncovered until creamy and season with salt, pepper, sugar and some lemon juice.
Melt 30 grams (approximately 1 ounce) butter in a pan. Drain potatoes, add to the pan, stir and coarsely crush with a potato masher.
Heat butter in a pan. Add eggs to the pan, fry until desired doneness and season with salt and pepper. Arrange swiss chard and mustard sauce on plates with potatoes. Cover with fried egg and serve garnished with chives.