In this one pan meal, Swiss chard and scallions are cooked until they’re soft and silky, then topped with the most perfect, soft, cooked eggs with luscious, runny yolks creating a velvety sauce for the greens.
I love meals centered around eggs. Of course, I like eggs for breakfast, but I also really enjoy eggs for lunch or light dinner.
This delicious recipe adapted from NYTimes Cooking makes a fantastic meal anytime.
Molten eggs have a thick, but slightly runny yolk when you split the eggs in half. They create a light sauce for the greens.
There are only a few ingredients in this recipe; Swiss chard, scallions, garlic, eggs and peas.
The recipe is totally adaptable, you can use Swiss chard, kale, beet greens, or spinach. Swap the scallions for onions or leeks. If you don’t have any peas you can leave them out. I personally love peas.
This dish tastes best if you take the eggs out of the refrigerator for 1 or 2 hours in advance. It makes it easier to cook them to the point where the egg white is completely cooked, while the egg yolk stays runny enough to create a sauce for the greens.
Swiss chard is a a great addition to your diet. It’s a nutritional powerhouse, an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber.
The greens will fill the pan, so you may have to add them in batches. Add as much Swiss chard as will fit in the skillet. Cook on medium-high, stirring frequently and adding more chard a handful at a time as it wilts. When all the greens are in add the broth and cover.
Cook about 10 minutes until most of the liquid is absorbed and the chard is tender and silky.
I hope you enjoy this satisfying easy to make recipe.
It’s a gorgeous bed of nutrient-abundant Swiss chard, laced with the sweet scallions and topped with runny eggs creating a velvety sauce for the greens. Enjoy it for breakfast, lunch or light supper.
I like to eat them with roasted sweet potatoes or gluten free bread.
“All doubt, despair and fear become insignificant, once the intention of life becomes Love.” ~ Rumi
If you like this recipe you may want to try these other tasty egg dishes:
Poached Eggs with Dandelion Greens in BrothPrint
Skillet Greens with Molten Eggs
- Total Time: 25 minutes
- Yield: 2 servings 1x
In this one pan meal, Swiss chard and scallions are cooked until they’re soft and silky and then topped with runny eggs creating a velvety sauce for the greens.
- 1 large bunch Swiss chard, stems thinly sliced and leaves coarsely chopped (about 6 cups of leaves, 1 cup stems)
- 2 tablespoons extra virgin olive oil
- 5 scallions thinly slice, whites and greens separated (about 3/4 cup)
- 2 cloves garlic, minced
- Pinch red pepper flakes
- 2/3 cup chicken or vegetable broth, or water
- 1/2 cup frozen peas
- 4 large pastured eggs, room temperature if possible
- Celtic sea salt and black pepper
Optional topping: vegan parmesan or parmesan Reggiano
- Prepare the Swiss chard: One at a time, grasp the stems in one hand and strip the leaves off with the other. Thinly slice the stems. Coarsely chop the leaves. Keep them separate.
- Heat olive oil in a 10” skillet on medium low. Add the scallion whites and chard stems. Cook until softened, stirring occasionally, 5 minutes.
- Stir in garlic, scallion greens and red pepper flakes. Cook for 30 seconds until fragrant.
- Add chard leaves. You’ll have to add them in batches. Add as much Swiss chard as will fit in the skillet. Cook on medium-high, stirring frequently with tongs. As it wilts, add the rest of the chard a handful at a time until it’s all in.
- Once all the greens are all in add broth and cover. Cook on low, partially covered, until very soft, stirring occasionally until most of the liquid is absorbed and the greens are tender, about 15 minutes. Check to make sure the pan doesn’t dry out.
- Rinse frozen peas under warm water to remove frost. Add to greens and stir to combine evenly.
- Make 4 little indentations in the chard in the center.
- Carefully break 1 egg into each of the indents. Be careful not to pop the yolk.
- Sprinkle with salt and pepper. Cover and cook on low for 3 minutes for silky runny egg yolks. If you want yolks to be bit more firm cook for 5-6 minutes.
- Optional for serving, sprinkle with parmesan or vegan parmesan for dairy free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy FreeWhole30
Keywords: skillet greens with eggs
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