May 05, 2015, Updated Jan 17, 2024 In fact, anything sticky, cake-y or doused in maple syrup before noon makes me want to (or actually) barf my guts out. I was hoping this would pass after the first trimester, but alas, here I am approaching my 19th week and it hasn’t changed. There are wives’ tales that say if you crave savoury, it’s a boy, if you crave sweet, it’s a girl… do you believe any of these pregnancy stories?? I’ve been really craving leafy greens, too, which is how I wound up making this swiss chard scramble several times this week. It’s also a great way to get greens into my little guy – I just make sure to chop them super-fine so that he can manage them (leaves tend to get stuck in their throats). The onions add a layer of savoury flavour, and I really like some punchy chile flakes in the morning. The method I use for scrambled eggs might be different from what you’re used to – I reserve the milk until the very end, rather than whisking it into the raw eggs. Splashed over the nearly-cooked scramble, it adds moisture and sheen, while allowing the eggs to hold their shape a bit more (I prefer large pieces to tiny curds). I believe it was Julia Child who taught me this trick, but it was so long ago I don’t remember for sure. Since this sweet-aversion started, we’ve been having a lot of eggs for breakfast. I think next week I’ll start making some South-Indian savoury breakfasts – like sambhar and idli – which are so delicious, but maybe a little far from the reach of a North American home cook (requiring special spice mixes and cooking tools) – but would you still be interested to see??
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