- 2 tbsp butter
- 2 cups chopped swiss chard
- pinch anise seed
- 3 eggs
- 1/4 cup grated sharp cheddar cheese
- salt and pepper
I put the cast iron pan on medium heat. Tossed in a pinch of anise seed and let it heat up so the oils release.
I cracked 3 eggs and beat with a fork until completely blended. I added 2 TBSP of cold water and beat to smooth.
I then added 1 tbsp of butter and tossed in the cleaned, and chopped chard, sautéing quickly. It is done in two minutes of so. I removed from heat and set aside, scraping the pan to remove all the chard.
I added 1 tbsp of butter and tilted the pan to make sure every inch is covered with butter. I poured the beaten eggs and tilted again to spread evenly. Then I lift the pan up and drop it, bang-bang, to get the bubbles out. It seems to make it really set, somehow. Turn the heat down to medium-low.
While it cooked a bit, I grated 1/4 inch slice of sharp cheddar cheese, about 1/4 cup. I sprinkled it over the eggs. Added some salt and pepper, then spread the cooked chard over this.
When spreading the cheese and chard, make sure to leave about 1/2 and inch clear from the edges so when you fold it over, it will “seal’ and not gape open with chard leaking out. As soon as the egg is set, slide out on a plate, folding it over as you place it on the plate.
While there is not very much cheddar, it adds just the right amount of creaminess to offset the slightly sharp flavor of the chard. The aromatic anise is exquisite with eggs.