Kitchen Garden Journal
- 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
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.