Breakfasts

forty nine

Savory Brunch Plate

I love brunch. Sweet or savory, it’s my favorite meal of the day (regardless of whether I’m actually eating it at breakfast time or making pancake batter at 10 pm). I count down the days til I can go out for brunch (2 more to go, wooooOooOo) and I try not to spend a lot during the week so I can really dole out the cash come Sunday morning. One of my favorite things about brunch is the way everyone makes amazing tasting greens: kale, spinach, chard, broccoli, I am almost positive these brunch chefs are meeting in underground kitchens to create ways to make these kinda icky veggies taste INCREDIBLE. I want to know all their secrets. I would do unspeakable things to find out what they’re doing (even though the answer is probably just “butter” I’m still curious).

I decided to make my own little brunch plate, messing with greens as best as I could. I’d never had chard before! Tell me what you think? I’d love to know if anyone has their own special veggie brunch recipe to share..

Brunch Plate

– one or two eggs
– 1 bunch green chard (I used red and it was still too bitter for me, green is more like an intense spinach)
– 1 white onion, roughly chopped
– 1/2 tsp garlic powder
– 2 tsp butter
– 2+ tbsp olive oil
– 1 tbsp lemon juice
– large pieces of baguette
– pesto

Wash and dry the chard well. Cut out the stems and roughly chop the leaves. Melt the butter and oil in a pan, then add the onions and garlic. Cook until onions begin to caramelize. Add the lemon juice and chard, cook until it wilts. Add salt and pepper to taste. Fry the eggs however you like (I’m a fan of over easy) and toast the baguette. Arrange everything on the plate with a big scoop of pesto. MmmmMmmMmmmM.

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Screen Shot 2013-07-20 at 12.15.18 PM

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