Easy Breakfast Sauté with Eggs, Greens and Gorgonzola

PREP TIME: 30 MINUTES
SERVINGS: 4

About

This easy one-pan dish is packed with nutrients, vitamins, and fiber, offering a wholesome and satisfying start to the day. We like to enjoy this type of breakfast on slow weekend mornings, though it certainly isn’t limited to breakfast alone. This recipe is versatile enough to work just as well as a simple weeknight dinner, especially when paired with a more filling side such as whole grains or quinoa. Enjoy!

Ingredients

Ingredients

600 g asparagus
1 yellow onion
2 TBSP olive oil
200 g Swiss chard
1 sprig fresh thyme
1 small sprig fresh rosemary
1 can chopped tomato
50 g Gorgonzola
4 eggs
Salt and freshly ground black pepper
Small bunch of fresh parsley

Instructions

Prepare the vegetables
Cut the asparagus into 1 cm pieces, trimming off the woody ends if needed. Wash the Swiss chard well and slice the onion into thin strips.

Sauté the onion and asparagus
Heat 2 tablespoons of olive oil in a large skillet or heavy cast-iron pan. Add the onion and asparagus and cook until softened and lightly golden, stirring occasionally. Add a little more oil if needed. Remove from the pan and set aside.

Cook the tomatoes
Using the same pan, add the fresh thyme and rosemary. Cook briefly until fragrant and softened. Add the canned tomatoes, season with salt and pepper, and simmer for about 5 minutes. If you prefer, remove the herbs at this stage, but I like to leave them in for extra flavor.

Add the Swiss chard
Stir the Swiss chard into the tomato sauce. Cover and cook for 3–5 minutes, until fully wilted and tender.

Add the vegetables, eggs and Gorgonzola
Return the cooked onion and asparagus to the pan and mix everything together. Using the back of a spoon, make 4 small wells in the sauce. Crack one egg into each well. Crumble the Gorgonzola over the top, cover, and cook for another 3 minutes, or until the egg whites are set.

Finish and serve
Remove from the heat and sprinkle with freshly chopped Parsley. Serve immediately with crusty bread, cooked grains or a simple green salad on the side.