Two Breakfasts: Mango-parsley smoothies & Skillet-baked eggs with chard and basil

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Two Breakfasts: Mango-parsley smoothies & Skillet-baked eggs with chard and basil

Two Breakfasts

Two Breakfasts: Mango-parsley smoothies & Skillet-baked eggs with chard and basil

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Vegetarian

2 Servings, 430 Calories/Serving

20 Minutes

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Fresh flat-leaf parsley
  • 1 cup almond milk
  • 1 tablespoon pure maple syrup
  • 1 cup frozen mango pieces
  • 3 tablespoons raw almonds
  • 6 ounces chard
  • Peeled fresh garlic
  • Fresh basil
  • ½ cup diced tomatoes
  • 4 pasture-raised organic eggs

Nutrition per serving

SMOOTHIES: Calories: 210, Protein: 5 g, Total Fat: 9 g, Monounsaturated Fat: 4.5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 0.5 g, Cholesterol: 0 mg, Carbohydrates: 31 g, Fiber: 4 g, Added Sugar (Maple Syrup): 5 g, Sodium: 80 mg
Contains: tree nuts

EGGS: Calories: 220, Protein: 13 g, Total Fat: 16 g, Monounsaturated Fat: 8.5 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 4 g, Cholesterol: 325 mg, Carbohydrates: 8 g, Fiber: 2 g, Added Sugar: 0 g, Sodium: 550 mg
Contains: eggs


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the parsley; blend the smoothies

  • Strip the parsley leaves from the stems.
In a blender, combine the almond milk, maple syrup, mango, almonds, parsley, and 1 cup ice. Season lightly with salt and blend until smooth.

Serve the smoothies

Pour into glasses and serve.


Prep the ingredients

  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
  • Finely chop, press, or grate 1 teaspoon garlic.
  • Strip the basil leaves from the stems; coarsely chop the leaves.


Cook the chard and the eggs

In a medium frying pan over medium heat, warm 1 tablespoon butter or oil. Stir in the chard stems and garlic, season with salt, and cook until softened, 2 to 3 minutes. Add the tomatoes, chard leaves, half the basil, and ¼ cup water; season with salt and pepper. Cook until most of the liquid has evaporated, 2 to 3 minutes. With the back of a spoon, form 4 wells; crack an egg into each well. Cover and cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes.


Transfer to individual bowls and garnish with the remaining basil.