scrambled egg & chard roll-up
Sunday mornings, I typically make a really big breakfast for my family – a tradition that I carried over from when I was younger. It’s one of many things about my childhood that figures prominently in my mind. I would love for my children to have a similar memory. Home fries and scrambled eggs were already on the menu. My children put in a request for pancakes. I, for some reason, wanted something a little different. I was in the mood for a scrambled egg wrap of sorts. But, instead of using a brown rice tortilla I used some swiss chard I had on hand. It was so delicious. I am not a salsa-in-my-eggs kind of person. So, I just seasoned the eggs with some salt and pepper. But, you could always toss in some crushed red pepper or top with salsa at the end.
One of my recent endeavors has been to study good egg making techniques. And I’ve learned that I like eggs that are cooked undisturbed on very low heat. The tough part is having to wait a bit until the eggs are finished. But, they are so worth the wait.
- Prepare the scrambled eggs. Season the eggs with salt and pepper before you pour the eggs into the heated pan. I don’t think the eggs taste as good if you season the eggs after they are cooked. There is some science behind pres-seasoning as well.
- Steam the swiss chard for about 1-2 minutes, depending on how cooked or raw you like the leaves. To prepare the leaves, I cut the stems off at the base of the leaf, rinsed the leaves, placed them between 2 damp paper towels and microwaved for about 20 seconds. I am not a huge microwave person, but I wanted the leaves to be as raw as possible – only slightly tender. Twenty seconds was perfect.
- Spread a chard leaf flat out on a cutting board. Place a section of scrambled eggs on top and fold the edges in. Then roll the wrap from one end to the other.
- There is no way to secure the wrap (unless you want to use a toothpick) but I just placed mine seam side down.
yum! that looks gorgeous. what a great pairing.
thank you, Barbara !