In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

A Breakfast Sandwich Hearty Enough For a Woodworker: Ham, Swiss Chard, Scrambled Eggs and Cheddar Sauce on an English Muffin

Ham, Swiss Chard, Scrambled Eggs

I think Jedd must burn like 4,000 calories a day, or something ridiculous like that. He can eat like a teenage boy, and his pants still fall off him.

Woodworking is strenuous business, ya’ll.

Also, he constantly forgets to eat. I think he actually weighs less at 43, than he did when we met.

And I’m going to lose my “street cred” as a food writer if he has to go down another pants size.

So, the other day when I was trying to figure out what to do with the tons of greens we have in the fridge, this breakfast sandwich idea popped into my head.

It’s loaded with vitamin A and C from the chard, and it’s got enough protein to keep a guy going while he sands tons of wood.

Oh, and it’s delicious too. And even though it looks like there are a few components, it comes together in about ten minutes.

Ham, Swiss Chard, Scrambled Eggs and Cheddar Sauce on an English Muffin

Ingredients:
10 large Swiss chard leaves, tough center stem removed if necessary
2 teaspoons olive oil, divided
¼ teaspoon dried chili flakes
1 teaspoon kosher salt, divided
½ teaspoon freshly ground pepper
1 large organic egg
1 tablespoon + 2 teaspoons unsalted butter, divided
1 tablespoon finely diced red onion
1/3 cup heavy or whipping cream
¼ cup extra sharp cheddar cheese
2 teaspoons dijon mustard
2 slices smoked deli ham
2 English muffins, toasted

Instructions:
Roughly chop the Swiss chard. Heat the olive oil in a small frying pan over medium heat. Add the chili flakes and heat until the oil shimmers, about 1 minute. Add the chard, and season with ½ teaspoon of salt and the pepper. Toss constantly with tongs. When it’s wilted and resembles cooked spinach, remove from heat.

In a second small frying pan, heat 1 tablespoon butter over medium heat. Whisk the eggs well with remaining salt, and add to the pan. Stir the eggs and cook until they’re done just the way you like them. (Jedd likes his very dry, but I know other people like them in and out of the pan in nanoseconds. Well, maybe that’s a slight exaggeration. But you get the idea.)

Place the onions in a small sauce pan, and saute with remaining 2 teaspoons butter. When the onion has softened, about 2 minutes, add the cream. When the cream is hot, but not quite simmering, whisk in the cheddar. Add the dijon, and stir well.

Assemble the sandwiches, by layering the cooked chard, ham, eggs and top with sauce.

(Photo by Launie Kettler)

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