Chard

IMG_8652I love breakfast. For that reason, I’ll never make a perfect Catalan. I don’t love fuet. I’m not a fan of a morning sandwich, except for the kind you find at the delis in New York. I will admit to gobbling down a half a loaf of pa amb tomaquet–that famous Catalan breakfast (or anytime) item made by spreading tomato pulp, olive oil, and salt on a soft loaf of good breadbefore snowboarding or when the cupboards are growing bare, but I’ll never love it like I love a good savory egg dish. This morning, I collected a variety of foods in the refrigerator that needed immediate attention: the swiss chard that was supposed to become the side dish to a Chinese fish dish, several slightly wrinkled cherry tomatoes, half a forlorn onion. Out of desperation and hunger, It became this.

Swiss Chard Strata

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Here, we often use what are called cintas in place of normal bacon. They are small, pre-sliced pieces of pancetta that are smoky and perfect for an egg dish like this one. You can use pancetta, ham, or even American-style bacon as a substitute, if need be. Everything else should be easily accessible in your local market. Continue reading