Breakfast with Chard and Egg

imageRise and shine! The clear autumn mornings are here. Looks like the nature is changing its colours and again abundant in harvest. I turn to the next door shop for organic treasures and have lovely multi-colour chard, kale, polkadot beetroot, eggs and avocado in the pantry. This morning with only 7,5 C called for warm breakfast.

 

For one portion you need: 1 slice of rye bread, one egg, 2 chard leaves and salt & pepper, 1 tsp olive oil

Put a small pan on the stove and turn the gas on. Pour in the oil and the chopped card. Sauté for a two minutes. Break the egg on the mixture and heat up turning the mixture making a scramble. This will take a minute or two. Place the scramble on the bread slice and add some salt and pepper. Enjoy!

Serve with freshly squeezed orange juice and coffee. Even with a slice of Parma ham if you’re not a vegetarian.

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