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Bacon, Swiss Chard and Egg Bowl

Bacon, Swiss Chard and Egg Bowl

Tasting Notes Tasting Notes

This is a delicious and nutritious way to start your day. Sauteing the swiss chard leaves in bacon fat takes out the earthiness and intensity of the leaves. The bacon, egg and avocado on top add a nice umami flavor. Also breaking the egg yolk into the bowl adds a richness to to the leaves. The meyer lemon adds a nice touch of acidity to the dish. The Salt pulls the flavors out of the food without overpowering the food.

Ingredients Ingredients

Instructions Instructions

Preparation Instructions Preparation Instructions 

  • Chiffonade the Large Leafy Greens 3 Minutes

    Lay the leafy green leaves on top of each other and roll into a tightly shaped cigar. Form a claw over the cigar with your left hand and with your right hand, using a slicing and sawing motion,slice the leafy greens to the desired width. Use your knuckle to guide the blade.

Cooking Instructions Cooking Instructions 

  • Cook the Bacon 7 Minutes

    Place a low or medium rimmed pan on the stove over medium heat. Place your slices of bacon in the pan and cover with a lid or grease screen. If you don't cover the bacon grease will spray all over your stove. Cook for 3-7 minutes or longer until desired tenderness. I usually cook my bacon slightly crispy. If you are sourcing a high quality bacon, the fat should melt in your hand. When the bacon is cooked until the desired texture remove it from the pan and place on paper towels to absorb the bacon.

  • Saute the Vegetables in the Bacon Fat 10 Minutes

    Turn the heat under the pan to a medium-low. The fat should be translucent and flow freely throughout the pan. Place the veggies in the pan. With a wood spatula mix the veggies into the grease in the pan. Cover the pan with a lid and steam until the veggies are al dente. Be Careful not to overcook the veggies as they will become mushy.

  • Cook the Egg 5 Minutes

    Put a pan over medium heat. Place the butter in the pan. When the butter is melted, crack the eggs into the pan. Cover the pan with a lid to steam and fry. Continually check the eggs to make sure you don't overcook the eggs. The eggs are done when the whites solidify and the yolks keep their deep, dark color. Once the yolks start getting light yellow and hard you have over cooked the yolk. Continually check to prevent over cooking the yolks.

Plating Instructions Plating Instructions 

  • Slice the Avocado 2 Minutes

    Cut the avocado in half, quarter and slice lengthwise. Peel off the skin and separate the slices.

  • Create the Bowl 3 Minutes

    Place a few scoops of veggies in the bowl to cover the bottom of the bowl. Place one egg in the bowl on one side then place bacon next to it and the sliced avocados next to the bacon. Find a nice piece of garnish and salt to taste.