The Gourmet Mama

It’s very easy to fall into a routine with breakfast. When I was growing up, we alternated pancakes and oatmeal each day and every once in a while, we’d have something completely different. It was boring and monotonous, but it spurred me not to do the same now that I have a family of my own.

Sometimes you will find that there simply aren’t many ideas for breakfast out there. Often it is a matter of mixing things up when you make them. For example, breakfast scramble is pretty common, but here the elements have changed and the eggs are served separately.

Chard Breakfast Scramble

Serves 4

4 large leaves chard, stems removed, sliced

3 cloves garlic, chopped

1 small leek, minced

1 large onion, chopped

1 Tblsp. fresh parsley, minced

1 lb. potatoes, cubed (1/2 inch cubes)

1/2 c. chicken broth

6 eggs

Salt and pepper to taste

Heat a little oil in a frying pan and saute the onion until translucent. Add the garlic, leek and potatoes. Let cook for 5 min. over medium heat or until the potatoes are browned on one side. Stir them up and let brown on the other side.

Add broth and cover, let simmer for 10-15 min. or until potatoes are soft. Add chard and parsley, cook until wilted. Remove from heat.

In the same frying pan, pour the eggs and stir continuously until cooked, about 3 min. over high heat.

Serve potatoes on a plate, with the eggs heaped on top. I actually added some strips of leftover meat we had in the fridge, which you can easily do, as well. Makes it a little more man-friendly.