I love this breakfast.  Our local organic grower, Mike at Little Peace Farm, had an abundance of chard at the market this week, so couldn’t help but throw this recipe together.  It is so simple with minimal ingredients and very filling.  If you don’t want to poach eggs, fried eggs would work wonderful too.  Just ignore the poaching instructions and fry your eggs up.  If you can’t find chard, then try some spinach or any good leafy green that can easily be sauteed (kale, collards, etc).

4 eggs

1 bunch chard

2 TBSP butter

shredded or grated parmesan cheese

fresh ground pepper

mushrooms, onions, or tomatoes (optional)

Fill a small saute pan halfway with water and set burner to high heat.

After washing chard leaves take a knife and cut down the length of each chard leaf on both sides to separate the greens from the stem.

With your hands rip the chard into smaller pieces.

Once water is starting to boil it’s time to start poaching the eggs.  As many others have, I have fumbled many times over the years with poaching eggs.  I found the best way so far is to just stick to a small saute pan and do 2 at a time.  I fill the pan up halfway with water so there’s less chance of the eggs sticking to the bottom.  Reduce heat to medium high and  gently crack the eggs and slowly drop it into the water.

As eggs are poaching, in a large saute pan, melt butter over low/medium heat.  Once butter is melted add chard.  If you decide to add any additional ingredients do so first since chard will wilt quicker.  Keep stirring and add fresh ground pepper.  Saute until chard is slightly wilted.

With some tongs, spread out sauteed chard with or without other ingredients over the bottom of your plate.  Place poached egg on top and sprinkle egg with parmesan cheese while still hot.

Chard only

Chard and mushrooms

Enjoy and don’t be afraid to get creative with this dish.

Deb