Sautéed mushrooms and greens with an egg and roasted rosemary potatoes.
Greens (swiss chard, kale, or spinach)
Egg, farm-fresh of course
Salt and Pepper
1. Cut potatoes, place on oiled baking sheets, sprinkle salt and rosemary on potatoes. Cook at 375 for 25 minutes, flip over to reveal golden, crispy side and cook on the other side for a few minutes until the potato is completely cooked through. Remove from pan and serve immediately.
2. While potatoes are cooking, sautee onion, garlic, and mushrooms. Add swiss chard, spinach, or kale (or a friendly mix) once mushrooms are cooked through.
2. Once greens are mostly cooked, crack an egg on top of the vegetables and put a lid on the pan.
3. Allow for cook for 4-6 minutes until egg whites are cooked and the yolk is done to your liking.
Enjoy! This is an amazingly satisfying breakfast–a Saturday brunch favorite!