I harvested chard and herbs from my garden:
For breakfast, I chopped up some of the chard:
I coarsely chopped some herbs (oregano and sage pictured, plus chives):
I sautéed the herbs in butter for a bit:
I added the chard, with a bit of salt and pepper:
While that was cooking, I added some more herbs (thyme, oregano, and the stems from the breakfast herbs) to an outer-leaf-cabbage stock I’ve got going in the crockpot:
I get eggs from a neighbor’s chickens. The neighbor dates them, which is a nice touch:
I whisked them with salt and pepper:
I added the eggs to the chard and herbs:
I quick-scrambled them, which yields nice chunky eggs:
I also dished out some Cabot whole-milk Greek-style yogurt with cinnamon, turmeric, and maple syrup (pure, natch):
Our breakfast dishes (some whole milk for the kid):
The kid approves:
- This is a version of an egg dish that has become one of my favorites—instead of the greens, I usually put in a bunch of grated parmesan cheese, which makes the eggs all good and gritty.
- When I fry bacon, I cook the eggs in that. If not, I’ll save the bacon fat for the next time.
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