Stuff & Nonsense: Chard for Breakfast!


17 June 2012

Chard for Breakfast!

Last year, I made scrambled eggs with chard and, while it was good, I knew I could do better. And I have! Oh, dear gods of egg and leaf, yes.

Scrambled Eggs w/ Chard & Cheddar

Scrambled Eggs with Chard & Cheese

Ingredients
5 large-leafed stalks of chard (each leaf was the size of my hand or bigger)
1 large shallot, minced
1 tsp olive oil
2 large eggs
2 Tbsp whole milk
1 .75 oz Cabot 50% light cheddar snack bar, diced small
Salt & pepper, to taste
Sriracha, if desired

Instructions
Gently wash chard to remove any soil. Remove stems and set aside for another day. Roll leaves up into a cigar and slice thinly. Set aside.

Whisk eggs with milk and set aside.

Heat olive oil in a nonstick pan over medium heat until fragrant. Add the shallots and cook, stirring, until they go translucent. (The olive oil is here more for flavor than for it's lubricative powers so use a "tasty" one -- right now, I'm loving Lucero Arbequina Three Star Blend Certified Extra Virgin Olive Oil).

Add chard and cook, stirring, until chard is wilted. Pour in eggs and cook, stirring gently, until eggs begin to set.

Top not-quite-cooked eggs with diced cheese. Cover pan with a tight-fitting lid and remove from heat. Let sit until the cheese is melted.

Season with salt and pepper to taste. (Add a little sriracha if you like your mornings spicy).
I’m thinking this will be nice topped with some fresh chopped garden tomatoes when they’re in season. Or, instead of using scrambled eggs and cheese, I bet this would be good with a nice soft-poached egg nestled in the chard. Unfortunately, I’ve yet to master poached eggs so I’ll stick with scrambled.

Seriously, this is yum. I would happily eat it every day until the chard gave out. I’m wondering, though, if I could cook the shallots and chard ahead of time and then reheat them, adding the eggs and cheese, the next morning?

And what do you do with chard stems? I’m using mine in Bon Appetit’s easy "Sriracha Fridge Pickles." Mmm. My spicy, crunchy, pickle-love.

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