Cooking Swiss Chard with Eggs for Breakfast
A well-balanced breakfast should include a little protein, some healthy greens, and a lot of vitamin C. And this breakfast has all of that plus a little more!
As we like to say here at DinnerDelicious …
This is a great breakfast to prepare for two people when you find yourself with a little extra time in the morning.
You will notice when you purchase your Swiss chard at the farmers market or the grocery store, that it tends to come in a big bundle. Don’t worry that you won’t be able to use all of it, Swiss chard is like spinach and cooks down to a small amount.
Swiss chard has a variety of antioxidants and is an excellent source of vitamin C, vitamin E, and vitamin A. There are enough health benefits in this plant that it pays to include it in your weekly diet.
The problem is most people don’t really know how to prep and cook Swiss chard so they tend not to buy it. It’s really easy to work with Swiss chard. Just wash the leaves under cold water and then cut away the thick center rib. The stalks are edible so chop up a little of them and toss them in the pan along with the onions. You want to let the stems cook a little longer than the leaves. Chop the leaves into very small pieces and cook just like you would spinach . You can actually use Swiss chard in recipes that call for fresh chopped spinach as it substitutes nicely.
Don’t be afraid to experiment with cooking Swiss chard. Use flavored olive oil to cook with or even a little bit of lemon and fresh butter. Swiss chard is a very healthy addition to your diet and simple to prepare.
- 1-1/2 tablespoons extra-virgin olive oil
- 1 small onion, diced fine
- 2 large garlic cloves, diced fine
- 4-5 cups packed thinly sliced & chopped Swiss chard leaves
- 8 cherry tomatoes, halved
- 4 chopped sun dried tomatoes
- 1/4 cup chicken broth
- 2 large fresh eggs
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Saute onions in olive oil for about 2 minutes.
- Add garlic and cook another 2 minutes.
- Add the Swiss chard, sun dried tomatoes and cherry tomatoes cooking for about 3 minutes, stirring often.
- Salt and pepper each layer as you go.
- Form two small wells for the eggs by pushing aside some of the Swiss chard.
- Crack the eggs into the wells and lightly salt & pepper.
- Pour the chicken broth in the skillet on the edges of the pan.
- Cover and cook on medium-high heat for about 5 minutes or until the eggs are firm to your liking.
Always use the freshest eggs possible.
Read more about how to choose the best eggs and what to look for when buying eggs.