Roasted Balsamic Mushroom Energy Bowl

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


  1. Preheat oven to 400º and line a baking sheet with unbleached parchment paper
  2. Take the sliced mushrooms and arrange in a single layer and drizzle with the olive oil and balsamic vinegar.  Add salt to preference. 
  3. Once the oven is heated, roast mushrooms for 20 minutes.  They will be caramelized and a bit crunchy when done.  Remove from the oven and set to the side.
  4.  In a large stainless steel skillet, add about a 1/4 cup of water and all the swiss chard.  The chard will reduce in size greatly as it heats up.  Continue to use tongs to turn the chard in the hot water to soften and cook it.  Takes about 5 minutes. 
  5. Holding the chard in place with the tongs, get rid of any excess water by dumping it into the sink.  Be careful!  Push the chard to one side of the skillet with the fire still on low to medium heat. 
  6. In the empty space on the skillet, add the butter and both eggs.  Season with salt and pepper.
  7. After flipping the eggs once, add the mushrooms to the skillet to heat back up (as shown in picture).
  8. Remove from heat and serve.  Enjoy! 



*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.