Friday, July 18, 2014

Wilted Greens with Runny Eggs

I am a sucker for soft cooked eggs on salads and sautéed greens...rich creamy yolk oozing into the green nooks and crannies. No need for dressing.

To me, this is an ideal breakfast. Warm and filling. Ready in about 20 minutes. Perfectly portioned to share for a light morning nosh. Or generous enough single single serving for a more ravenous appetite.

Any greens will work: kale, collard greens, mustard greens, spinach.  I opted for turnip greens. Nix the bacon to make the dish vegetarian. Or toss on some hot sauce for an extra punch. I love how easy this types of dishes adapt to many tastes!

the recipe is my own

serves 1-2

The Ingredients:
2 strips of bacon
2 green onions, thinly sliced
1 clove of garlic, minced
1 bunch of greens, 4-5 oz
2 eggs
salt and pepper

The Process:
Preheat the oven to 350 degrees F.

In a 9 inch cast iron skillet set over medium-high heat, fry the bacon until crisp and most of the fat has rendered, about 4-5 minutes. Transfer to a plate lined with paper towels to drain. Coarsely chop and set aside.

Reduce the heat to medium. Add the green onion and garlic to the bacon fat in the skillet. Sauté until fragrant, 1-2 minutes.  Add the greens and saute until they just begin to wilt, another 2-3 minutes. Season with salt and pepper. Remove from heat.

Using the back of spoon, create two divots in the greens. Carefully break 1 egg into each divot, taking care to keep yolks intact. Bake until egg whites are set, 5-6 minutes for runny yolks, 8-10 minutes for hard set. Sprinkle with bacon and serve immediately, the eggs will continue to cook from the residual heat in the skillet.


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