One of the best cookbooks of 2009 was "The Pleasures of Cooking for One" by Judith Jones. I gave a copy to my mother and enjoyed perusing it during our Christmas visit. Here's one of the recipes that stuck with me.
- 1 frozen ball of greens or 1 fresh bunch (use chard, kale, beet greens, spinach, etc.)
- 2 Tbsp Olive oil
- 2 eggs
- Salt & Pepper
- Toast
Heat the oil in a small wok or frying pan. Add the greens and saute for 5 minutes, adding a few drops of water if necessary and a pinch of salt. Make two little pockets in the greens and break an egg in each, sprinkling with salt & pepper. Cover the pan with a lid and increase heat to high for 30 seconds to generate some steam. Immediately reduce heat to low and steam for 6-7 minutes or until the eggs are set. Avoid peeking if possible. Serve on toast for breakfast, lunch, or dinner.
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written by Pat , August 18, 2010
Thanks for sharing this recipe - I used Swiss chard and Beet Greens from my garden. My neighbor supplies fresh brown, green and blue eggs. I added a splash of balsamic to the wilted greens and some fresh ground pepper. The result- a brunch to put a smile on your face.
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