I have a hard time with breakfast. Basically since going gluten-free as well as grain-free, I find it a bit difficult to keep things interesting. And my experiments in grain-free substitutes for pancakes and other traditional breakfast fare have met with mixed success at best. Thanks to a bunch of rainbow Swiss chard in my veggie box, I now have a new dish to add to the rotation. And I love cooking Swiss chard because it’s so pretty. Starting you morning cooking something bright pink and green is always fun. And it’s super easy.
Eggs over Swiss Chard
- 1 pastured egg per person
- Swiss chard, 3-4 leaves per person
- coconut oil
- olive oil
- herbes de Provence
Remove the thick stems from the Swiss chard and finely chop. Roughly chop the leaves, they cook way down so don’t worry about getting them into small pieces.
In a frying pan heat about 1/2 tablespoon olive oil with 1/2 tablespoon coconut oil (if you only have one, just use whatever you have). Add about a tablespoon herbes de Provence and sauté until fragrant and gently toasted. Don’t overcook or herbs will turn bitter.
Next add the chopped Swiss chard steps and sauté over medium high heat for a couple minutes.
Once the leaves are wilted and tender, place on a plate. In the same hot pan, fry an egg. I like mine kinda crunchy around the edges but I realize that many many people don’t so cook it however you prefer. I think that leaving the yolk runny is the best way ’cause then you get all that yummy yolky goodness to mix in with the chard.
Place the egg on top of the chard, sprinkle with pepper, and dig in. And you’ve started your day with a good serving of veg. Score!