Saturday, July 24, 2010


Last weekend I made breakfast for Nathan and me:

a decadent breakfast

A poached egg with creamed swiss chard, half a toasted kaiser roll, and some steak. It was pretty filling and delicious. I had put all my half and half in my sad, watery corn soup, so I actually used some of that to cream my chard. It worked just fine, although I ended up adding just a little more than I probably should have. You can see the sauce pooling out underneath the chard in the photo.

Man, I love chard. This new food co-op has only given us chard twice all summer, which is sad and shockingly infrequent. I love the brightly colored ribs. I have a great method for cooking them that I'd love to share with you all, so I hope I get more chard soon!

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