2305. CHIPOTLE BEET GREENS and BACON SCRAMBLE

makes two servings


4 strip bacon
5 whole eggs, beaten
2 tablespoons soy cream
1 whole small onion, chopped
2 whole chipotle peppers in adobo, diced
2 bunches beet greens, chopped
goat cheese, optional
salt and pepper, to taste

Heat skillet on medium high heat and add bacon. While the bacon fries, add cream to the beaten eggs. Once bacon is crispy and cooked, remove to a paper towel to drain. Once cool, crumble. Into the bacon grease, add the onion and a dash of salt and pepper. Saute until onion is starting to turn translucent. Add chipotle peppers and beet greens. Stir occasionally to keep onions from burning and to wilt greens (if you have a lid for your skillet, use it – this will speed up the wilting process). Once the greens are wilted, add bacon back to the skillet and pour in the egg mixture as evenly as possible. Allow to set a little bit before stirring. Continue to stir until eggs are your preferred scrambled consistency (about 2-3 minutes). Top with goat cheese. Serve with potatoes or toast or both.


bacon recipe courtesy of: Michelle, Tasty Kitchen, March 10, 2011