Food & Cooking Recipes Breakfast & Brunch Recipes Bacon, Potato, and Swiss Chard Scramble Be the first to rate & review! By Greg Lofts Greg Lofts Greg Lofts is a New York City-based food stylist and recipe developer with 20+ years of professional experience. He was the former deputy food editor at Martha Stewart Living for six plus years, and his work can be found in editorial and television outlets such as Bon Appétit, Epicurious.com, Condé Nast Traveler, Martha Bakes, Next Food Network Star Season 8, Kitchen Boss with Buddy Valastr, and many more. Editorial Guidelines Updated on December 13, 2018 Rate PRINT Share Close Photo: Lennart Weibull Prep Time: 35 mins Total Time: 40 mins Servings: 4 Everything is cooked in batches in this one-pan dish that works equally well for breakfast or dinner: the bacon first, followed by the herbed potatoes, garlicky greens, and scrambled eggs. Cook Mode (Keep screen awake) Ingredients 3 ounces bacon (3 strips), chopped ¼ cup extra-virgin olive oil 1 pound baby Yukon Gold potatoes, sliced into ¼-inch rounds 1 small onion, halved and sliced (1 ½ cups) 1 bunch Swiss chard (8 ounces), stems chopped, leaves thinly sliced 1 tablespoon chopped fresh rosemary leaves Kosher salt and freshly ground pepper 1 tablespoon minced garlic (from 2 to 3 cloves) 8 large eggs, beaten Salsa or hot sauce, for serving Directions Cook bacon in a large nonstick skillet over medium-high heat until fat begins to render, about 2 minutes. Add 3 tablespoons oil, potatoes, onion, chard stems, and rosemary; season with salt. Cook until potatoes are tender and browned in places, 13 to 15 minutes. Stir in chard leaves and garlic, season with pepper, and cook, stirring a few times, until leaves are tender, about 3 minutes. Transfer to a serving dish; loosely cover to keep warm. Add remaining 1 tablespoon oil to skillet and place over medium heat. When oil shimmers, add eggs, season with salt, and cook, stirring frequently, until just set, about 1 minute. Serve with potato mixture and salsa. Originally appeared: Martha Stewart Living, December 2018 Rate It PRINT