Wondering what to do with you chard, carrots or other fall crops? I'm telling you, I've been making some seriously delicious breakfasts lately. I've just signed up for a 3 week fall CSA share that includes all kinds of greens, chard, carrots, spinach, beets, and onions. It can be hard to use up all these greens because I'm just not always in the mood for salad. I also, usually, am rushed in the morning because I have to get to work (and have a hard time getting up early). Anyhow, here is the basic delicious, 5 minute egg breakfast.
You'll need (for one serving):**
- 2 eggs
- 1/2-1tablespoon skim milk
- half a carrot stick
- one big leaf of chard
- 1 garlic clove
- 1 dash seasoned salt
- a couple dashes Italian seasoning
- olive oil to coat the pan
The Steps:
- Pour some olive oil in a small, nonstick skillet
- Use your vegetable peeler to grate thin strips of carrot directly into the skillet. This recipe is also great for not creating many dishes (the bane to my existence).
- Use your kitchen shears to cut the chard into small strips directly into the skillet
- Use a large knife to crush the garlic clove and place it in the skillet
- Turn heat to high and crack in eggs.
- Add milk and seasonings.
- Stir constantly to avoid burning and cook until your desired done-ness. Serve and eat. Delicious with a little salsa, hot sauce, or parmesan cheese.
**The caveat to this recipe is that every single ingredient is organic and local (aside from oil) and the eggs are fresh from a local farm where the chickens run around and get chased by children. This makes a world of difference in the flavor.
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