Sunday Brunch: Vegetarian Bacon and Egg Baked Chard Recipe

Day 58.

Before you call me a dunder-bunny, I do know the difference between kale and cabbage. But, this dish reminds me a lot of my family recipe for German Hot Slaw (bacon, cabbage, vinegar and sugar…simple and delicious). Let’s hope it rivals it for taste. This is another CSA-box inspired dish. I’ve never had rainbow chard before. Or any chard for that matter. So, I googled a lot and found this fabulous-sounding dish from Anna’s blog.


Bacon & Egg Baked Chard

Ingredients

2 thickly cut pieces of tofu “bacon,” sliced into small pieces (recipe follows)
1 small onion, finely sliced
5 chard stalks, stems finely sliced, leaves cut into ribbons 1 cm wide (I used rainbow chard)
1 red birds eye chilli, finely sliced (optional)
1 garlic clove, finely sliced
salt & pepper
1 large free range or pasture raised egg
good olive oil

Directions
Heat the oven to 190C/375F/Gas 5. Grease a small baking dish (6 x 3 inches)In a large nonstick frying pan over a medium heat, cook the bacon for about 2 minutes, or until the fat begins to release. Add the sliced onion and sliced chard stems to the pan and cook for about 8 minutes, or until the onion is completely soft and browning. During the last 2 minutes, add the garlic and chilli and if you need to add a drop of oil if the pan looks dry.

Add the ribbons of chard leaves and stir everything together for 1 minute. Season with a little salt and pepper. Fill your baking dish and then make a small, shallow indent in the middle of the chard. Crack the egg into this space and then bake in the oven for 15 minutes or until the egg white is set but not rock hard. Try not to overcook or you will have a hard yolk

Tofu Bacon
1 (7.5 ounce) package smoked firm tofu, frozen and thawed
1 tablespoon nutritional yeast
1 tablespoon water
2 tablespoons maple syrup
1 dash liquid smoke flavoring (optional)
2 tablespoons low-sodium soy sauce
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons butter or margarine
Directions

Slice the thawed tofu into very thin slices (like bacon).

In a medium bowl, stir together the yeast, water, maple syrup, liquid smoke, soy sauce, onion powder and garlic powder.

Place the tofu strips into the bowl to marinate for at least 10 minutes.

Heat butter or margarine in a large skillet over medium-high heat. Quickly fry tofu strips until crisp, turning once, about 5 minutes.

Drain on paper towels, and serve immediately.

The Results
Oh. My. Goodness. I FINALLY found a greens recipe that rivals German Hot Slaw. And the bacon! Wow! Seriously, the texture’s not perfect but the taste is spot-on mixed in with these greens. I will definitely struggle not to repeat this dinner in 2011. Maybe we’ll have it for lunches. I think the bacon and greens would make excellent BLTs.

What are you having for Sunday Brunch, Breakfast or Lunch?

<center><a href=”https://veggieconverter.com/”><img border=”0″ src=”http://2.bp.blogspot.com/_qOnoOIPisSA/TR6lXUPBoVI/AAAAAAAAAM4/GTzkSBHVwR4/s1600/sundaybrunchbutton.gif”/></a></center>This post is shared at·Sundays at One Food Club, Just Something I Whipped Up,·My Meatless Mondays, Penny Worthy Project, Cookbook Sundays·and·Potluck Sunday.