Greens for breakfast, oh yes! This tasty, filling and delicious breakfast dish is so simple you don’t really need a recipe. Lightly sautéed greens are wonderfully seasoned with scallions, garlic and olives then topped with perfectly cooked eggs. It’s a versatile, one-pan, vegetarian recipe for a healthy everyday meal.
This low-fuss, highly satisfying dish is something I eat for breakfast regularly. I love vegetables for breakfast! The best part is it’s so simple and incredibly nutritious. You get high quality protein from the eggs and vitamins and minerals from the greens. The recipe is versatile and can be made with different greens, additional vegetables or even bacon or pancetta. I offer suggestions below. You can also serve it as a quick lunch or an easy weeknight dinner!
Why I Love This Dish
- easy to make
- super tasty and satisfying
- incredibly nutritious
- high protein
- gluten free, diary free, low carb
- versatile
- great for everyday cooking
Ingredients
The ingredient list is short, 6 items and it only takes 10 minutes to make. There are many ways to flavor the greens as I explain in the variations below. Here I use baby kale deliciously seasoned with scallions, garlic, and olives. This is what you need:
- greens – I use baby kale, but it’s also good with mustard greens, Swiss chard, arugula or a mixture of greens)
- scallions or onions
- olives
- garlic
- pastured eggs – get the fresh, local eggs if possible, they taste better and have more nutrients
- olive oil
- sea salt and fresh ground pepper
How To Make
It’s very easy to make these eggs and greens. Here are the guidelines, the exact recipe is in the recipe card.
- Coarsely chop the greens. Bite size pieces are easier to eat with the eggs.
- Heat the olive oil, saute the scallions and garlic.
- Stir in the greens and olives. Add ¼ cup water. Season with salt and pepper.
- Cook for 5 minutes until the kale has wilted and the water has evaporated.
- Use a spoon to make 4 wells in the greens and crack the eggs into each space.
- Cover and cook for 3-5 mins until the whites are set and the yolks are cooked to your preference.
Chef’s Tips
If you want the yolks to be yellow, don’t cover the pan. It will take a little longer until the whites are cooked but the yolks will stay bright.
If the bottoms of the eggs seem to be cooking faster than the tops, just turn off the heat, keep the lid on, and cook the tops with the residual heat.
If you want more firm egg yolks, just cook longer or let sit with lid on for a few minutes.
To prevent the yolks from breaking, individually crack the eggs into a bowl and slide into the well.
Variations
This no fuss recipe can be made with any greens you like. Choose ones with robust flavor, like mustard greens, wild arugula, Swiss chard, dandelion, watercress, or a mixture. Mild spinach can also be used, but I like the heartier greens.
The olives are optional but they give the greens a nice sweet salty taste. Capers or sun-dried tomatoes can be substituted or added.
I often make this dish with carrots or mushrooms. They add a variety of tastes and textures. You can include any vegetables you like or even bacon or pancetta. Cook the vegetables or bacon in the pan before adding the scallions and garlic. Here are some options:
- carrots
- peppers
- mushrooms
- peas (fresh or frozen)
- olives or capers or sun-dried tomatoes
- pancetta or bacon
Serving
Serve with gluten free toast for sopping up the yolks. My Paleo Gluten Free Sandwich Bread makes good toast. You can also serve the eggs and greens on top of the toast, but cook the yolks until they are almost firm.
If you like carbs at breakfast, serve with antioxidant rich, low glycemic roasted sweet potatoes.
Topping the eggs is fun too. I use balsamic vinegar and a drizzle of fruity olive oil. Here are a few other toppings you might like:
- hot sauce
- sauerkraut
- fresh herbs; thyme, oregano, basil
- sprouts
- sesame seeds
- parmesan cheese
- crumbled goat or feta cheese
Storing
This dish is best eaten immediately. If you want to store the eggs and greens for 1-2 days, undercook the eggs, they will cook more when reheated. Add a little water or stock to the pan when reheating.
If you like vegetables for breakfast you’re going to love this dish. It’s simple, not fussy, super nutritious and satisfying. Also very delicious.
If you like this recipe you may also enjoy these other egg dishes:
- Poached Eggs with Dandelion Greens in Broth
- Eggs in Purgatory
- Spinach Egg Drop Soup
- Spring Vegetable Frittata
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Print
Eggs and Greens
- Total Time: 15 minutes
- Yield: 2–4 servings 1x
Ingredients
- 1 Tablespoon extra-virgin olive oil, plus more for drizzling
- 1/2 cup scallions, sliced (3–4 scallions)
- 2 garlic cloves, finely chopped
- 2 Tablespoons olives, coarsely chopped
- 6 cups coarsely chopped greens (such as kale, power greens, mustard greens, dandelion, wild arugula, or watercress), measure after chopping
- 1/4 cup water, vegetable broth or chicken broth
- 4 large pastured eggs
- sea salt
- fresh black pepper
- a splash of balsamic vinegar (optional)
Instructions
- Coarsely chop the greens and measure.
- Heat 1 tablespoon oil in a 10” saute pan or cast iron pan with a lid, over a medium heat.
- Add scallions and sauté for 2 minutes. Add the garlic and sauté 30 seconds.
- Stir in the greens and olives. Add ¼ cup water. Season well with salt and pepper.
- Cook for 5 mins until the kale has wilted and the water has evaporated, stirring regularly.
- Use a spoon to make 4 wells in the greens and crack the eggs into each space.
- Turn down to low and cook covered for 3-5 mins until the whites are set and the yolks are cooked to your liking. If you want the yolks to stay yellow, cook uncovered.
- Serve immediately sprinkled with sea salt and pepper, a drizzle of olive oil and a splash of balsamic vinegar or topping of choice (see above choices). Serve toast on the side. For storage see notes above.
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Lunch
- Cuisine: Vegetarian, Paleo, Gluten Free, Whole30, Low Carb
