Savory Winter Breakfast Bowl with Sausage, Swiss Chard, Wheat Berry Oats Blend + Soft Boiled Eggs

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I think I had one of those, this is why I married you moments when I ate the first bite of this meal. I can't remember what brought up the topic, but Robert and I were just talking about how some people can come up with such clever, nicely worded advice. The best I could think of for myself was "marry a man who can cook, or one who is at least willing to try." That is my profoundly, sage advice... after being married for two whole months. All marital wisdom jokes aside, this really is worth trying one of these mornings. Or evenings even.

Savory oatmeal is not a new thing for us, and is my favorite twist on a classic grain bowl. Soft boiled eggs, breakfast sausage and swiss chard top the wheat berry steel cut oat mixture creating the perfect combination of texture and flavor. Serrano peppers give the dish heat, which we advise removing before serving unless you're the incredibly adventurous sort when it comes to spicy food. Even once they're removed the lingering heat and flavor is undoubtedly present, adding a little kick to the otherwise simple flavors. 

Savory Winter Breakfast Bowl
3/4 cup dry wheat berries
3/4 cup steel cut oats
1/2 lb pork breakfast sausage
2 eggs
1 bunch swiss chard, chopped & stems removed
2 serrano peppers, chopped
2 tbs olive oil, divided
salt and pepper

In two medium pots, bring 3 cups water each to a rolling boil. When boiling, add wheat berries and steel cut oats to pots. Return to a boil and reduce to a simmer. Cook each, covered for 30 minutes. After 30 minutes, remove steel cut oats from heat and check for doneness. If chewy but slightly firm, drain oats into colander, rinse thoroughly and set aside. Check wheat berries for doneness and continue cooking as necessary - they will be done when they are firm, but not too difficult to chew. When finished, drain into a colander and set aside. 

In a skillet over medium high heat, warm 1 tbs olive oil until shimmering. When hot, add sausage, breaking up with spatula into small pieces. Cook sausage through, until well browned, about 5 minutes. Remove sausage from skillet and set aside. With drippings from sausage still in skillet, add chard and serrano peppers. Season with salt and pepper and sauté until chard has wilted slightly. At this point, remove serrano peppers from chard and discard (if you would prefer a very spicy dish, you can include some of the serrano peppers for serving). 

In a medium pot, bring 4 cups water to a rolling boil. Carefully lower eggs into boiling water and cook, uncovered for 6 minutes. Remove eggs from water and immediately rinse under cold water. Working very carefully, peel eggs and set aside. Return skillet to low heat and warm remaining 1 tbs olive oil. Add wheat berries and oats to skillet, seasoning generously with salt and pepper. Mix to combine and warm grains, about 2 minutes. In a bowl, top grains with chard and sausage. Add soft boiled egg and slice in half before serving.