{ Egg + Swiss Chard Breakfast Pastries with Homestyle Potatoes }

This is one of those weekend breakfast recipes that always wins in this house– a true farm favourite! Featuring our delicious swiss chard, fragrant green onions, those Herbert Farm eggs, and our soft white potatoes, this combo all comes together to make for another satisfying CSA garden breakfast. Using store bought puff pastry makes for quick prep first thing in the morning, and if you’ve got a convection option on your oven you can fit both items in simultaneously making the whole thing take less than an hour before it’s sitting warm and delicious on your table for everybody to dig into. Mmmmm, so good.

This is one of those recipes that you can adapt to make as much or as little as you need for your meal. In our house of course, we make the double the recipe using extra large sheet pans to feed the many hungry bellies sitting around our breakfast table, but you could certainly half or quarter it– cutting it right down to make even just a single serving if you desire. I’m telling you, once you take a bite, it won’t be the last time you make it!

Egg + Swiss Chard Breakfast Pastries with Homestyle Potatoes

Servings: 6 pastries


Egg + Swiss Chard Pastries:

  • 1/2 pkg puff pastry dough, thawed
  • 6 eggs
  • 1 egg yolk
  • 1/2 bunch swiss chard leaves (stems removed), thinly sliced
  • 3 green onions, chopped
  • 1 tsp olive oil
  • dash salt
  • 1 cup shredded cheddar cheese (we used marble cheddar)

Homestyle Potatoes:

  • 1 lb white potatoes, sliced in small cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/8 tsp onion powder
  • 1/2 tsp paprika
  • fresh ground pepper


  • Preheat oven to 400°. Spread parchment paper to fit a cookie sheet. 
  • Toss cubed potatoes with olive oil, salt, and spices in medium bowl. Spread on a second cookie sheet (not the one with parchment) and bake in oven for 45 minutes or until crisp on the outside and tender inside when poked with a fork (pull from oven and toss every 15 minutes or so to prevent sticking). 
  • Meanwhile, roll out pastry dough on a lightly floured surface into a 12" by 8" rectangle. Slice once across the centre and down three times, creating 6 small (roughly 3" by 4") rectangles. Transfer them to parchment lined baking sheet.  
  • Beat the egg yolk in small dish with fork, and brush each pastry top with egg wash. 
  • In medium bowl, combine chopped swiss chard with green onions, 1 tsp olive oil, and dash salt. Toss together to coat.   
  • Top each pastry square with a generous handful of swiss chard mixture and grated cheese. Place baking sheet in oven (along with potatoes if you have convection, otherwise, do this after potatoes are finished so everything cooks evenly). Bake for 15 minutes, or until edges are beginning to puff and colour is beginning to darken.   
  • Remove pan from oven, use the back of a spoon to press a slight divot into the centre of the puff pastry and crack an egg onto each. (Eggs may slide off slightly, that's okay.) Season each egg with salt and pepper. Bake for an additional 7-10 minutes until egg whites are set and pastry is golden. Serve.