One of my all-time favorite vegetables is rainbow chard. It’s SO delicious and filling, and also the stem colors are so pretty! I am convinced it can pair with just about anything. On and off I get a craving for a good breakfast sandwich and I had the idea of incorporating some chard into the mix. I love breakfast sandwiches because they can be eaten any time of the day – lunch, breakfast, dinner, a snack, you name it! This breakfast sandwich included some of my favorite flavors – organic rainbow chard from Taproot Farm with melted Asiago cheese on top (SO good!), pan fried Canadian bacon, a runny egg, sunflower microgreens and Dijon mustard to pull everything together. It’s amazing what a few unique ingredients can do to spice up something that is relatively ordinary. I hope you enjoy this breakfast sandwich as much as I do – it’s easily a new favorite in our house. Hope you enjoy and happy cooking! 🙂
Makes 1 Serving (*Can Easily be Multiplied)
Recipe by © Alysha Melnyk 2018
Large Sauté Pan
1 English Muffin (*Or Sandwich Bread of Choice)
Olive Oil (*For coating pan)
1 Slice Canadian Bacon (*Can also use ham, bacon, sausage or no meat)
2 Chard Leaves, Destemmed (*Can save ribs to cook up later)
1 Tablespoon Shredded Asiago Cheese (*Or cheese of choice)
2 Tablespoons Microgreens of Choice
2 Teaspoons Dijon Mustard
Square Platter by Jeremy Ogusky, Creater of Ogusky Ceramics (based in Jamaica Plan, MA)
- First, drizzle sauté pan with olive oil and heat to low/medium.
- Slice English muffin in half and toast while pan is heating.
- Next, add in slice of Canadian bacon and chard leaves into the sauté pan.
- Cook until one side of the Canadian bacon is browned and chard leaves are partially cooked.
- Flip Canadian bacon and stir chard leaves, then crack one egg in another portion of the pan, cooking as desired.
- Just before egg is finished cooking as desired, sprinkle Asiago cheese directly on chard and melt.
- Top English muffin bottom with chard/cheese combination, then place Canadian bacon and egg on top, sprinkle with microgreens and spread the top half of the English muffin with Dijon mustard, then assemble.
- Enjoy! 🙂