Another cast iron answer for Mother’s Day

The mother of all cast iron breakfast successes! We've been spending a lot of time in the greenhouse this month preparing for our summer crop. There are a few vegetables we like to grow year round and swiss chard is one of them. Sweet, tender, and rainbow colored - just the vegetable to get us in the mood for sunny weather. This weekend we'll be making one of our favorite egg dishes in one of our favorite pans (our cast iron). Now I know we've waxed poetic about the cast iron in the past and rightfully so! We are serial dirty dish makers here on the farm and tiny farmhouse kitchens just aren't made for that kind of abuse day in and day out. Enter this one pan wonder, everyone including Mom will be thankful for this mess-less feast! It tastes great, uses EF ingredients and will have everyone convinced you TOTALLY used to whip this up every Sunday morning during your recent "year for creativity" in Provence when you rode your bike to le marché agricole down the street for fresh baguettes and eggs. Don't worry, oui won't tell anyone.   You may notice in this recipe that the amount of swiss chard seems high. Before it's cooked, its going to look to be about 7-8 cups worth but by the time it cooked down its almost 25% of it's original size. Because of this, we add the chard in stages, let the leaves wilt a little before we add anymore. Otherwise, this mess-less recipe becomes a battle for pan space and you may end up loosing some over the edge. Also important, gather your ingredients and prep them before you start the cooking process. It move [...]