This week, the boys were nice enough to venture to the farmer’s market with me on Saturday morning. We ran into friends, both human and canine, tried some empanadas from a local bakery (delicious) and stocked up on ingredients for a farm-to-market-to-table breakfast fit for Mother’s Day.
- olive oil
- unsalted butter
- 2 large potatoes, chopped
- 1 large yellow onion, diced
- ½ pound swiss chard, leaves separated from stems, leaves and stems roughly chopped and separated
- 1 pound asparagus, stalks roughly chopped into ½ pieces
- 2 eggs per person
- salt and pepper
- Heat a stainless steel or cast iron skillet over medium high heat and add 2 tablespoons of olive oil and 1 tablespoon butter.
- Once hot add the onion and cook, stirring occasionally until the onions are nice and fragrant and pretty translucent.
- Remove them from the pan, but try to keep as much oil and butter in there as you can.
- Next add another small glug of olive oil and the potatoes to the pan. Allow the bottom layer of potatoes to get nice and browned before stirring.
- Sprinkle with a little bit of salt and pepper and add the chopped swiss chard stems just before stirring.
- Add another tablespoon of olive oil and butter each and let cook for another couple of minutes.
- Next add the asparagus and another sprinkle of salt and pepper and stir again.
- Just before turning off the heat, add the swiss chard leaves and carefully stir into the mix until cooked down.
- Serve with 2 eggs per person cooked to order. We had ours over easy and sunny side up but poached or scrambled would be delicious too.