Mom always said to eat your vegetables, so this Mother’s Day serve her breakfast in bed inspired by a walk through the garden.
We began with the idea of egg-in-a-hat, in which an egg is cracked into a hole cut in the center of a slice of bread. The whole thing is pan-fried, usually just until the white is set.
Instead of toast, we used the same idea with a bed of vegetables. We sauteed a vegetable hash, then nestled eggs into the center of it.
Skillet Garden Eggs With Fontina
Start to finish: 20 minutes; servings: 2
1 tablespoon olive oil
2 slices prosciutto, chopped
1 small red onion, chopped
2 cups chopped Swiss chard (preferably rainbow)
1/2 small zucchini, finely chopped
1/2 cup halved cherry or grape tomatoes
Salt and ground black pepper
4 eggs
1/2 cup grated fontina cheese
In a large nonstick skillet over medium, heat the olive oil. Add the prosciutto and onion and saute until the onion is tender, about 5 minutes. Add the Swiss chard and zucchini and cook for another 5 to 6 minutes, or until the vegetables are tender and beginning to brown.