I love breakfast for dinner. It’s so simple and quick when you are in a hurry. Jason and I got home later than usual last night. We pondered the question of grabbing something on the way home, but nothing good came to mind. I had some Swiss chard in the fridge and plenty of eggs. So, I suggested making poached eggs in the chard. “What?”, you say. Trust me. It’s not only fast to get on the table, it’s really tasty and healthy.
- 1 bunch of rainbow chard, separate the stems from the leave (chop the stems, cut the leaves into ribbons, just rinsed and cleaned)
- 2 carrots, diced small
- 2 cloves garlic, minced
- About ¼ cup of sun-dried tomato strips packed in olive oil (you could use the non-oil packed tomatoes, too – just rehydrate them)
- 4 eggs
- Salt and pepper
- Brown rice (I was in a hurry, so I got the precooked from the store and just re-heated it)
- Optional: a couple strips of bacon (Jason just made bacon last week . . . we’re using it in all sorts of stuff)
If you are using the bacon, cut up the strips into a dice and put in into a large skillet. Turn the burner onto medium heat. After the bacon is crispy, remove from the pan to drain on a paper towel. Leave about a teaspoon of bacon fat in the pan, discard the rest of the fat.
If you are not using the bacon, heat a teaspoon of olive oil in a large skillet over medium heat.
Add the carrots and chard stems to the pan and sauté until soft, about 5 minutes.
Add the garlic and the sun-dried tomatoes to the pan and sauté for about 30 seconds, then add the chard leaves. It’s OK if the leaves are still wet, the moisture will help cook the chard. Reduce to medium low heat, cover and cook for about 3 minutes.
Uncover the pan and make four divots or nests in the chard. Crack one egg each into the divots. Sprinkle with salt, pepper and bacon (if using). Cover again for about 3 – 5 minutes, depending on whether you like lightly poached or hard poached eggs.
Place a small amount of brown rice on the plate (we usually eat about 1/2 cup each), top with two eggs and their surrounding veggies. Done!