High energy breakfast featuring roasted balsamic mushrooms, Swiss Chard, and eggs.
1 cup mushrooms, sliced
2 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
2 cups Swiss Chard, left whole, but large woody stems removed (optional)*
1 tbsp. butter
1-2 pasture-raised, cage-free eggs
Salt and pepper
*Swiss chard stems should be eaten because of their amazing nutrient density, however, stems larger than a finger width’s size can be hard to chew unless cooked longer than what this recipe calls for.
For added flavor, cook the Swiss Chard in vegetable stock instead of water.
Any variety of mushrooms would work. I used a mix of white button mushrooms and Shiitake mushrooms.