Greens + Egg Saute
by Jen Langdon, 2018 CSA Member
Here's a hearty breakfast for two made from the greens, onions, and herbs we have available on the farm right now (May-June).
A recipe by a CSA member? Who better knows how to get the most of out of our fresh produce or how to turn them into a rib-sticking breakfast that will hold you through working for a few hours in the garden?
2 slices of bacon, chopped (or an equivalent amount of lardo, or oil of your choice)
1 onion, sliced thin
1 bunch swiss chard, thick stems removed, chopped (Or substitute spinach, kale, or another sturdy green)
A few cloves of garlic
Herbs to your liking - thyme, rosemary, and sage work well here
Sliced green onion
Cook bacon in a skillet until crispy. Add onion and continue cooking until softened. Add greens, garlic and herbs to the skillet, saute until greens are cooked.
Collect the greens in the center of the skillet and turn the heat down to medium-low. Create wells in the greens to hold the eggs, making sure not to expose the surface of the skillet.Crack the eggs in the wells, add a few tablespoons of water to the edges of the skillet to create steam, and cover with a lid. Cook a few minutes, until the eggs are set to your liking. Season with salt and pepper, and sprinkle with green onion.
Serve with toast.