Chefs, Feed Thyself With Hearty Breakfast Recipes

     (NU)  - Restaurant owners spend countless hours fretting over food stock and prices, catering to customers, negotiating with suppliers and supervising staff. How does a super-busy food entrepreneur stay on top of business and make time for a healthy meal?
     We asked Megan Walhood and Jeremy Daniels, co-owners of the popular Portland, Oregon-based Viking Soul Food, and the answer was: Plan ahead and eat a good breakfast!
     “Hunger can lead to overeating, so breakfast is important.  

     We’ll prepare a vegetable and cheese gratin or frittata, using eggs from pasture-raised chickens. This makes a tremendous difference in taste, not to mention nutritional value. We shop daily at a local farm stand and buy seasonal,” says Walhood.
     The gratin recipe can be prepped the night before and the frittata version -- found at -- wrapped in pita or flatbread for a delicious on-the-go breakfast treat.



1 tablespoon good olive oil
1 yellow onion, peeled and chopped into     
thumb-size pieces
1-2 parsnips (or carrots), peeled and
chopped into 1/2-inch cubes
1 bunch EACH kale and chard, stems
and leaves separated and roughly
1/2 head garlic, about 5-6 cloves, peeled
and thinly sliced
Kosher salt, ground black pepper
1 cup grated Jarlsberg cheese
Dash of vinegar
4 farm eggs, preferably from pasture-
raised chickens


     Heat olive oil in large skillet.  Add onion and parsnip and cook, stirring occasionally for 15 minutes.  Add kale/chard stems to pan.  Cook for 5 minutes, stirring. Add garlic slices and stir until they become aromatic. Add kale/chard leaves. Season with salt and pepper, stir well, and cover; cook about 4-5 minutes. Lay veggies in a roasting pan and top with grated Jarlsberg. You can stop here, cover and refrigerate, to finish the next morning.
     Preheat broiler to medium.  Heat a pot of water to just below a simmer; add a dash of vinegar.  Gently crack 4 eggs into hot water and poach about 3-4 minutes.  Do not let water boil. While eggs are poaching, heat vegetable dish in broiler until cheese is melty and golden.
     Remove gratin from broiler.  Using a slotted spoon, gently remove eggs from water and place atop the gratin. Season with coarse grating of salt and black pepper.

Serves 4






LUKE 3:11 He answereth and saith unto them, He that hath two coats, let him impart to him that hath none; and he that hath meat, let him do likewise.


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