Herbed Eggs and Greens Recipe

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:

Variations:

• 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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