Eggs and Greens
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Total Time: 15 minutes
- Yield: 2-4 servings 1x
- Category: Breakfast, Lunch
- Cuisine: Vegetarian, Paleo, Gluten Free, Whole30, Low Carb
Ingredients
Scale
- 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.
Find it online: https://eatwellenjoylife.com/eggs-and-greens/