Summer's Bounty Brunch

Fresh tomatoes, leeks and Swiss chard with eggs and cheese on toast--the perfect summer breakfast sandwich.

Ingredients:

• 1 ripe tomato, sliced 1/2 inch
• 1 leek, sliced 1/4 inch
• 6 red Swiss chard leaves
• 2 eggs
• 4 slices toasted bread
• 2 ounces goat cheese or one ounce grated cheddar
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions:

Remove stalks of Swiss chard by cutting them out and discarding. Chop leaves into bite size pieces. Beat eggs well into a small bowl and set aside. Warm olive oil in a medium skillet over medium high heat, add leeks and saute for 2 minutes until soft, stirring often. Move leeks to edge of skillet and add tomato slices in one layer. When juices are leaving tomatoes, flip and add Swiss chard to the top. The chard will start to steam. After 3 minutes, fold all vegetables in skillet together, let saute for another minute, then add beaten eggs. Fold together to cover skillet contents with egg. Add a sprinkle of salt and pepper. Flip once after a couple minutes, and add crumbled goat cheese or grated cheddar, then cook until melted. Serve over toast.

Number of Servings: 2

Notes from the Cook: This a wonderful brunch anytime of year, but is fantastic in mid summer, when all these ingredients can come fresh from your garden or local farmer's market.