PEPPERY, CREAMY GREENS WITH EGGS
Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.
Provided by Christian Reynoso
Categories Milk/Cream Olive Oil Onion Garlic Mustard Greens Arugula Watercress Egg Pepper Wheat/Gluten-Free Tree Nut Free Soy Free Quick & Easy Brunch Breakfast Easter Spring Mother's Day
Yield 2-4 servings
Number Of Ingredients 11
Steps:
- Using a fork, mix cream and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl or a 2-cup measuring glass until salt is dissolved, then stir in broth. Set aside.
- Heat 2 Tbsp. oil in a large skillet with a lid over medium. Add onion, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and stir in the salt well with a wooden spoon (this will help onion release it's moisture, making sure it cooks but doesn't brown). Cook, stirring often, until softened and translucent, about 5 minutes.
- Add 1 Tbsp. water to pan followed by half of greens, stirring well (you want to get some of the greens in direct contact with the bottom of the pan). Cook, stirring occasionally, until wilted, about 3 minutes. Mix in remaining greens and cook, stirring occasionally, until wilted, about 3 minutes.
- Reduce heat to low and pour half of reserved cream mixture over greens mixture. Using wooden spoon, make 4 wells in greens mixture, spacing evenly apart. Crack an egg into each well and pour remaining cream mix over eggs. Cover pan with lid and increase heat to medium-low. Cook until eggs whites are almost entirely opaque but yolks are still runny, about 5 minutes. Remove pan from heat and let sit, still covered, until whites are completely cooked, about 2 minutes. (If the bottoms of the eggs seem to be cooking faster than the tops, just turn off the heat, keep the lid on, and cook the tops with the residual heat. If you want more firm egg yolks, just simmer or keep the lid on for a little longer.)
- Sprinkle with sea salt and pepper and drizzle generously with oil over the top. Serve with toast.
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Khan Tasal
[email protected]This recipe is a keeper! It's going into my regular rotation.
dipu dipu
[email protected]I love this recipe! It's so versatile. I've used different types of greens, different cheeses, and even added some cooked bacon. It's always delicious.
KINGSLEY NWACHUKWU
[email protected]This recipe is a bit time-consuming, but it's worth it. The finished dish is absolutely delicious.
Seiba Yussif
[email protected]I'm not sure what I did wrong, but my greens turned out really bitter. I followed the recipe exactly, so I'm not sure what happened.
Shuvo Nath
[email protected]This recipe is a great way to get your kids to eat their greens. My kids love the creamy eggs and the Parmesan cheese.
Zihan Ahmed
[email protected]I've made this recipe several times and it's always a hit. It's so easy to make and it's always delicious.
Parker Bruck
[email protected]This recipe is a great way to use up leftover greens. I always have a bunch of arugula and escarole in my fridge, so this is a perfect way to use them up.
Esther Yak
[email protected]I'm not usually a fan of greens, but this recipe changed my mind! The creamy eggs and Parmesan cheese really make the dish.
Jacobia Moses
[email protected]Delicious and healthy! The perfect meal for a busy weeknight.
Gabriel Osuna
[email protected]This recipe was a bit too bland for me. I think it could have used more garlic or some other herbs to give it more flavor.
Haris Haris
[email protected]Meh.
Mrs shiggy
[email protected]Not a fan of this recipe. The greens were too bitter for my taste and the eggs didn't add much flavor. I wouldn't recommend it.
Ujjwal Pandit Chhetri
[email protected]Simple, yet delicious! I used baby kale instead of arugula and escarole and it worked out great. My kids enjoyed it too, which is always a bonus.
Hamza Mazhar
[email protected]Tried this recipe last night and loved it! The bitter greens were nicely balanced by the creamy eggs and the Parmesan cheese added a nice touch of flavor. Will definitely be making this again.
Michael Foster
[email protected]This creamy greens with eggs recipe was an absolute hit with my family! The flavors were incredibly well-balanced, with the peppery arugula and escarole perfectly complemented by the creamy eggs and Parmesan cheese. The recipe was easy to follow and