Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

This San Francisco specialty turns straightforward scrambled eggs into a distinctive dish. To stay true to the recipe's roots, serve with toasted sourdough bread. Replace the chard with packaged, washed spinach. Use baby spinach to avoid chopping altogether.

Cheryl Alters Jamison and Bill Jamison
Recipe by Cooking Light January 2004

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 cup egg mixture and 1 toast slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 4 ingredients in a medium bowl, stirring with a whisk.

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  • Remove casings from sausage. Cook sausage in a large nonstick skillet over medium-high heat until lightly browned; stir to crumble. Add onion; cook 3 minutes or until onion is tender. Stir in chard; cover and cook 3 minutes or until chard wilts, stirring occasionally. Uncover and cook 1 minute or until liquid evaporates. Stir in egg mixture; cook 3 minutes or until eggs are set, stirring frequently. Serve with toast.

Nutrition Facts

335 calories; calories from fat 23%; fat 8.6g; saturated fat 2.4g; mono fat 3.3g; poly fat 1.8g; protein 20.9g; carbohydrates 43.2g; fiber 4.3g; cholesterol 183mg; iron 3.7mg; sodium 931mg; calcium 116mg.
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