Sunday April 1, 2012
This simple and healthy recipe comes to us from one of our featured bloggers, Lori Winter, at LaurelofLeaves.com. Surrounded by fresh greens, these eggs are pretty enough for Easter Brunch.
Are you one of those people who don't eat breakfast? If you are, I have no idea how you manage to make it more than a couple hours into the day on a regular basis. I knew so many people in college who didn't let a morsel pass through their lips until at least noon. How do you people function?!
I've long considered breakfast my favorite meal of the day. Now that I've graduated from processed, sugary cereal soaked in pasteurized, fat-free milk, a whole world of delicious and nourishing breakfast options has opened up-from muffins to muesli and pancakes to omelets.
This 'recipe' is embarrassingly simple, but the one-pan technique makes it so incredibly fast and easy. The greens give you a nutrient packed energy boost to begin the day, and the protein from the eggs will keep you moving til lunch (or at least until elevensies).
One-Pan Eggs & Greens
handful of greens (spinach, kale, chard, etc.)
butter for cooking
sea salt & ground pepper to taste
Melt 1-2 Tbsp. of butter into a stainless steel or cast iron skillet (you'll have to forgive me the non-stick pan in the pictures! I made this dish when traveling, and when you're having to rely on other people's hospitality, you do your best with what you have.)
When the butter is nice and hot, crack 2-4 eggs into the pan. Scatter greens around the edges, then turn the heat down to low and cover with a large lid.
Walk away for just a few minutes (pack the kids' lunches or prep tonight's dinner). When the egg yolks have set to your liking (I don't mind mine swimming around the plate, but my husband prefers them cooked a bit more thoroughly), take a spatula and transfer the whole thing to a plate.
Season with salt & pepper to taste and enjoy!