Jenn's "Breakfast of Champions"
Eggs are rich in choline, a key ingredient in the important neurotransmitter acetylcholine (Ach)—which facilitates communication between brain cells.
Get creative! Substitute with what you have on hand—like quinoa or leftover roasted potatoes for the buckwheat. Or switch up the greens and cheeses for a different breakfast every time!
- 1 Tbsp olive oil
- ½ cup cooked buckwheat (kasha)
- 1 cup chard, cleaned and roughly chopped
- 1 tsp Herbs de Provence (can substitute your favorite dried green herb, like thyme, tarragon, or dill)
- ¼ cup goat cheese, crumbled
- 2 eggs
- Salt and pepper
- In a large skillet (preferably cast iron), over medium heat, sauté the buckwheat in the olive oil for 2-3 minutes, until browned.
- Add the greens to the skillet and sauté with the buckwheat, until greens are wilted.
- Season with Herbs de Provence (or whichever herbs you're using.) Crumble the goat cheese on top.
- Create two piles of the sautéed mixture, on opposite sides of the pan. Crack the eggs on top of each pile of the sauté and season the eggs with salt and pepper to taste.
- Lower the heat to the lowest setting, place a lid on the skillet, and cook until eggs are cooked to your liking. Remove each serving to a plate and serve immediately.