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Skillet Greens with Molten Eggs

  • Author: Ingrid DeHart
  • 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


  1. 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.
  2. Heat olive oil in a 10” skillet on medium low. Add the scallion whites and chard stems. Cook until softened, stirring occasionally, 5 minutes.
  3. Stir in garlic, scallion greens and red pepper flakes. Cook for 30 seconds until fragrant.
  4. 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.
  5. 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.
  6. Rinse frozen peas under warm water to remove frost. Add to greens and stir to combine evenly.
  7. Make 4 little indentations in the chard in the center.
  8. Carefully break 1 egg into each of the indents. Be careful not to pop the yolk.
  9. 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.
  10. 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