Cup of Yum
1. Preheat your oven to 375°F. Line a half sheet pan with parchment paper.
2. Peel the celeriac to remove the skin. You may need to use a knife to cut/remove the knobby bits of the celeriac.
3. Cut the celeriac into ½ inch cubes.
4. Cut the bacon strips into ½ inch strips.
5. Place the cut celeriac on the parchment paper lined baking sheet and toss it with a generous pinch of salt and pepper. (The amount of salt depends on how salty your bacon is. Salt level can be adjusted after baking as well.)
6. Sprinkle the bacon over the celeriac.
7. Bake the celeriac and bacon in your preheated oven for about 15 minutes. Then toss the celeriac and bacon pieces in the pan (to ensure even roasting and even distribution of bacon fat) and bake for a further 15 - 20 minutes until the celeriac is cooked through, and the celeriac and bacon are both caramelized.

Cooking the Swiss chard in the oven

1. During the final 5 minutes of roasting, add the swiss chard to the pan in the oven, along with the cream and garlic.
2. Toss to combine, and then return the sheet pan to the oven.
3. Cook for about 5 minutes, or until the Swiss chard is wilted. Then remove from the oven, and serve warm.

Cooking the Swiss chard on the stove

1. Heat a large non-stick skillet over medium high heat.
2. Add about 1 tsp of oil (or fat from the bacon).
3. Add the garlic and saute for about 30 seconds.
4. Add the Swiss chard to the pan, along with the cream, and a pinch of salt, and toss to mix.
5. Cook for a few minutes until the Swiss chard wilts.
6. Add the wilted Swiss chard to the celeriac hash in the baking pan (or add the celeriac hash to the Swiss chard in the skillet) and toss to combine.
7. Add salt to taste. Serve warm.

To serve

1. While the celeriac hash is roasting in the oven, either cook or poach the eggs (1 or 2 per person)
2. Serve with the fried or poached egg. (Or serve as is, without eggs.)