Chefs, Feed Thyself With Hearty Breakfast Recipes NewsUSA

(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 www.vikingsoulfood.com -- wrapped in pita or flatbread for a delicious on-the-go breakfast treat.   VIKING SOUL FOOD GRATIN 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 chopped 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.