Back to School Breakfast #1: Eggs & Swiss Chard

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It’s back to school and I’m a mess, and this is before the kids have even started! All summer I’ve spent time prepping for the upcoming school year, but nothing can prepare you for waking up at 5:45 after spending the glorious weeks of summer sleeping in till 10…

To combat these super early mornings I need something good, fast, and filling. Locally we have a local farm cooperative that delivers fresh produce from a variety of local farms. This morning my produce arrived with some beautiful swiss chard, tomatoes, and local farm fresh eggs. I don’t have much experience with swiss chard, but I played around with this a bit over the summer and found the saute’d  tomato/chard combo worked great with a fried egg… so here goes 🙂

Ingredients:

  • Oil
  • 1 Bunch of swiss chard, cut at the stem
  • 1 Large Heirloom tomato or another tomato with a soft peel
  • Eggs
  • Salt to taste

Tools:

  • Knife & cutting board (you can use a paper plate in a pinch :))
  • Frypan or electric skillet
  • Fork/spatula

Directions:

Wash and check the chard, then remove the stems and chop the leaves until they are salad sized pieces. (I kept the stems, but I’m not sure what I’ll do with them just yet…). Heat your frypan or electric skillet with a couple tablespoons of oil and add the cut swiss chard and a pinch of salt, mix around to coat, then let the greens cook. If the pan starts to get a bit dry, try covering it with some foil. In the meantime chop your tomato. When the swiss chard looks a bit wilted and is starting to lose its bitter taste (about 5 minutes), add the tomatoes and continue to cook for an additional 3-5 minutes. Now that your pan is filled with lots of flavor, push the cooked greens and tomatoes to the side of your pan and crack and check an egg. If the pan is dry you could add another drop of oil, then fry the egg to your liking. Enjoy!

One time saving tip is to make a bigger batch of the greens and tomatoes, then set some aside for tomorrow’s breakfast before you add the egg for today … or you know, you could just eat it all now…whatevs

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