Randy Mayor; Melanie J. Clarke
4 servings (serving size: 1 cup egg mixture and 1 toast slice)

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.

How to Make It

Step 1

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

Step 2

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.

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Ratings & Reviews

Nana Z's review

May 26, 2016
Enjoyed this often as a San Francisco native. Substituted ground bison for Italian sausage and seasoned meat with fresh sage, basil and garlic. Also used fresh chard from the garden. Great for any meal and popular with all ages!

mandofan's Review

January 18, 2012
AWESOME brunch recipe!!

tara31's Review

July 03, 2011
An excellent way to use fresh chard from the garden. Egg substitute lightens the dish even more, and instead of dried basil we threw in a couple tablespoons of fresh. Delicious!

JeffTracy86's Review

April 04, 2010
We love this, so tasty!!!