Kitchen Garden Journal

Greens and Eggs

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Published on Monday, January 18, 2010, 08:00

Written by Tim Wilcox

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.