We wanted to highlight our beautiful hydroponic Swiss Chard with this timeless breakfast recipe, inspired by Jess Damuck's recipe from Salad Freak! The creamy yogurt and runny egg compliment Swiss Chard’s velvety texture, making this simple dish feel decadent and satisfying.


  • Swiss Chard (1 bag)
  • 1-2 eggs
  • Greek yogurt
  • 1 Lemon
  • Garlic
  • Salt
  • Pepper
  • Olive oil
  • Chili Crisp or hot sauce


In a bowl, mix together about 1/2 a cup of greek yogurt. Use a microplane to zest 1 lemon and 1 garlic clove. Season with salt and pepper, mix.

Next, separate the bottom stem of your Swiss chard (about 1 bag) and chop the stem into smaller pieces. Rip the leaves into bite sized pieces. Cook the stem pieces in some olive oil for about 2 minutes, then add the chard leaves for an additional 2 minutes. Set aside.

Spread your garlicky yogurt onto a plate or spoon into a bowl. Next add your cooked Swiss chard and top with salt and a small drizzle of olive oil (we recommend BSF Meyer Lemon olive oil.)

Finally, top with an over easy egg and drizzle with some chili crisp. We also recommend a slice of toast to scoop it all up. Enjoy!