Greens and Things

I love brunch. 

If you’ve read this blog over the course of its life, then you know how much I love to share brunch ideas. 

Today’s brunch is all locally sourced and absolutely delicious. 

It all starts with simple ingredients. Rainbow chard. Farm fresh eggs. Local butcher shop bacon. 

My new favorite place to go on Saturday mornings is Me & McGee Market in North Little Rock. It is a gorgeous little farm stand with all the freshest veggies and fruit. 

The produce and eggs are so pretty it’s hard to pass them up. So I didn’t. 

Swiss chard is one of those greens I avoided at the grocery store. But thanks to my experiment with Green Chef, I have mastered fixing them to be so delicious. And you only need about three ingredients. 

Sautéed Rainbow Chard

You will need:

  • 1 bunch rainbow chard
  • 4-6 slices of bacon, sliced into small bits
  • 2 cloves of garlic, minced 
  • Salt, pepper and red pepper flakes, to taste

Slice the bacon into small bits. Sauté until crisp and most of the bacon fat has rendered. 

While the bacon cooks, prep the chard. Slice down the sides of the center stem to remove leafy greens. Save the stems. Slice stems into bite sized pieces; set aside. Roll chard leaves into a bunch, and slice into ribbons. 

Remove bacon from pan. Add chard stems to bacon grease. Sauté for 3-4 minutes. Add garlic and season with salt, pepper and red pepper flakes. 

Add leafy greens to hot pan. Sauté until chard begins to wilt. Add more pepper, red pepper flakes and salt, if desired. Remember the bacon is salty. Add cooked bacon back to the pan.

Heat oil in a separate pan. Fry egg until yolk reaches desired consistency. I like mine runny in the middle. 

Plate chard and top with fried egg. Enjoy. 

I love greens, but I’ve never taken the time to make them. With this cooking method, I plan on making them all the time. 

Eggs in a Bell Pepper Basket

You know the classic way to make eggs in a basket. Cut a hole out of a piece of bread. Crack the egg in the  hole. Cook until perfection. 

While I had bread in the cabinet this morning, I don’t want to eat a lot of it. So I improvised. 

I had a slightly wrinkly orange bell pepper. It was on the verge of going bad. So I sliced it into rings and sautéed them in a little oil with some salt and pepper. 

I cracked farm fresh eggs in a ramakin one at a time and poured them into each ring. Right before I poured the egg in, I put a pat of butter on the hot pan. 

I toasted two slices of wheat bread. One for me and one for the boyfriend. Flipped the eggs. I cooked them a little too long. No runny yolks today. And I topped the eggs in a basket with Parmesan cheese. 

Amazing! Extra veggie kick with the bell pepper. Definitely a brunch treat you want to try. I know it will be a staple in our house. 

What did you make for breakfast this morning? 

Lazy Sunday Brunch

Today is the first Sunday we’ve been home to have a lazy breakfast.

Eggs and toast are a staple at our house. And today we have two variations. 

Mine was wheat toast, stone ground mustard, guacamole, sliced tomatoes from the garden and a farm fresh double yolk fried egg. 

The boyfriend had wheat toast, stone ground mustard, a fried double yolk egg, diced jalapeño and raspberry jam. 

Black coffee all around.

Perfect Sunday morning. 

A Decadent Brunch

I love Sundays. It’s my favorite day. I always feel most creative in the kitchen on a Sunday. Like it’s the last day before the work week where I can truly create something beautiful and delicious and have time to do so.

Yesterday I ate lunch at a local bakery, and a friend of mine bought a loaf of chocolate brioche.

Chocolate brioche is one of my favorite breads. So buttery and delicious, and the chocolate makes it extra special. Rich and sweet without being overpowering.

I usually just eat chocolate brioche slightly warmed in the toaster with a side of coffee.

But today I thought it’s Sunday. And what could be better for Sunday  brunch than chocolate brioche French toast. 

Y’all. This will change how you think about French toast. I’d go as far as saying it will change your brunch life. 

What you need:

  • A loaf of chocolate brioche from your favorite local bakery
  • 2 eggs
  • A splash of half and half 
  • A splash of vanilla extract 
  • Two dollops of Kerrygold butter
  • Cinnamon (optional)
  • Maple syrup (optional)

Heat up a skillet with the butter. Cut semi-thick slices of the chocolate brioche. Whisk together the eggs, half and half and vanilla. 

Dredge the slices of brioche in the egg mixture. Cook until both sides of the toast are golden.

Put it on a plate and finish it with a sprinkle of cinnamon and a tiny drizzle of maple syrup.

This is definitely one of those recipes you don’t want to drowned in syrup. It’s already a rich bread without coating it in egg and frying it in butter. So go easy on the toppings. 

But Lord have mercy, this is a game changing brunch item. My advice would be to pair it with bacon or sausage to help curb the richness. 

It’s perfect for lazy Sundays spent doing laundry and binge watching movies on Netflix. 

Portobello Brunch

Brunch could be my favorite meal. It’s all the breakfast treats, but both sweet and savory. 

And brunch is usually paired with a lazy Saturday or Sunday morning. 

I’ve always preferred Sunday brunch. It’s a Hail Mary to slow down the last day of the weekend, and a good excuse to be lazy until noon. 

If you’re not a fan of mushrooms, then this brunch delight is not for you. If you’re like me and you love mushrooms, then go ahead and start making plans for brunch next weekend. 

Bacon and Eggs Portobellos

  • 2 Portobello mushrooms
  • 3-4 slices of bacon
  • 2 eggs
  • Olive oil for drizzling
  • Shredded white cheddar cheese
  • Salt and pepper
  • Fresh basil

First thing, fry up the bacon. While that’s happening, preheat the oven to 375 degrees. 

Prep the mushrooms by wiping them down with a damp cloth, removing the nubby stem and scrapping out the mushroom gills. This give you more room to stuff the mushroom with delicious goodness. 

Lightly brush the mushrooms with olive oil, salt and pepper. By now the bacon should be cooked. So crumble some of the bacon and put it on the mushroom cap. 

Then crack the egg on top of that. Add a little salt and a little pepper. Bake for 15 minutes. 

After 15 minutes, top the egg-filled mushrooms with shredded white cheddar cheese. Bake 5 more minutes. 

Remove from oven. If mushrooms have some liquid in it, drain it off. Top them with fresh basil and enjoy. 

This makes two stuffed mushrooms, which can feed two people or one really hungry person. 

I found for my usual Party of 1 that one mushroom would be enough since the portobello is a meaty mushroom. 

So when you’re not feeling the sweet road to brunch, this is the perfect savory choice. It’s not much work, you can make as many mushrooms as you need, and then the oven does all the work for you. 

And on lazy Sundays, that’s important.