This breakfast recipe was inspired by my desire to eat fewer grains and less dairy at the beginning of the day. I saw a photo somewhere of greens topped with fried eggs and that gave me the idea to try the following combination of greens, eggs and ham.
We still have kale growing in the garden, so I use that but once it bolts or gets too bitter I plan to switch to spinach. I’ve also been adding potatoes because we found a secret stash when we harvested all the broccoli. When we had asparagus coming out of the garden I used that as well.
Unfortunately, I am the only one in my house who enjoys this meal. In fact, when I offer my children eggs in the morning they now ask clarifying questions such as “eggs with veggies or eggs with no veggies?” I believe that if I took the time to chop things smaller they wouldn’t mind so much…but it’s usually after everyone in the house has already eaten and I’ve laid the baby down for his first nap of the day that I manage to find time to feed myself.
I like that this recipe is quick and easy because I’m often on the verge of hangry by the time I get to eat breakfast. Eating food they’re not interested in means that I don’t have to share or avoid sharing by eating in my closet.
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