Yesterday I shared my limerick about a patio swing breaking because Sparkie and I have gotten fat. Her for the first time, me for, um, not the first time. Granted, the swing has been out in the Texas elements for 8 years, so it's a bit worse for wear, but it's not entirely to blame for the incident. So this morning I dusted off some of my healthy living books in anticipation of getting back to basics. (Side note: when someone tells you it's harder to lose weight when you're in your 40s, believe them.) To start my journey back to healthy living, I made breakfast. Not any breakfast. A healthy breakfast.
Baked Swiss Chard and Kale Eggs (serves 2-4, depending on how hungry you are)
4 slices bacon, cut in to bite sized pieces
1 onion, thinly sliced
1 10 ounce bag of chopped swiss chard, big stems removed
1 container baby kale
1/2 can diced tomatoes
1 T hot sauce
Splash of red wine (optional)
1/8 t grated nutmeg
1 cup plain yogurt
1 t black pepper
Sprinkling of grated Parmesan cheese
Preheat oven to 350
Note: I partially cooked my bacon in the microwave because I got it out of the freezer. I transferred the bacon to the pan with just a little of the drippings.
In a large pan, cook the bacon over medium high heat until crispy. (I like really crispy) Add in the sliced onion and cook until the onion has softened. Add in the chopped swiss chard and the kale, stirring well, and cook for about 5 minutes, or until the greens have wilted down. Next, stir in the diced tomatoes, hot sauce, the splash of wine if using, black pepper, nutmeg and yogurt. Mix well, so that the yogurt is blended in. Simmer for about 5 minutes, or until most of the liquid has evaporated.
Spoon mixture in to a baking dish. Make in "indentation" in the vegetables and crack an egg in to each. Sprinkle with the cheese and back for 20-25 minutes.