SKILLET GREENS WITH RUNNY EGGS, PEAS AND PANCETTA
Whether you serve it for brunch or supper, this dish of skillet-baked eggs, greens and crunchy bits of pancetta is a light but deeply savory meal. In spring, ramps give the chard a particularly pungent kick, but milder scallions work just as well and are a lot easier to find all year round. If you want to make this vegetarian-friendly, skip the pancetta and add a dusting of cheese right at the end. Serve this with a side of toasted country bread or scoop it out onto a bed of buttery polenta.
Provided by Melissa Clark
Categories breakfast, weekday, one pot, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add pancetta and 1 tablespoon oil to a 10-inch skillet and turn the heat to medium. Cook, stirring occasionally, until fat has rendered and the pancetta is golden brown and crisp, about 5 to 7 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.
- To the same skillet, add remaining 2 tablespoon oil, ramp or scallion whites, and chard stems, and cook until softened, stirring occasionally, about 7 minutes. Stir in garlic, salt and red pepper and cook for another 1 to 2 minutes, until fragrant.
- Add the chard leaves, ramp or scallion greens, and broth, set the heat to medium-low, and cook partly covered, until very soft and silky, stirring occasionally, about 20 minutes. If using fresh peas, add them during the last 5 minutes of cooking; if using frozen peas, stir them in when the greens are cooked.
- Crack eggs into the greens. Season eggs with salt and pepper, then cover pan completely and cook until eggs are cooked to taste, 5 minutes for very runny, 7 minutes for jammy. Sprinkle with pancetta and serve with toast if you like.
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Mewan Lakshana
[email protected]This recipe is a lifesaver on busy weeknights. It's so quick and easy to make, and it's always a hit with my family.
sher sher m
[email protected]This skillet greens recipe is a great way to use up leftover greens. I often make a big batch of greens on the weekend, and then I use them to make this recipe during the week.
Lucy Gesare
[email protected]I'm not a big fan of runny eggs, but I love this recipe. The pancetta and peas add so much flavor that I don't even notice the eggs.
Muhammad Shoaib
[email protected]This recipe is a great way to get your daily dose of vegetables. The greens are packed with nutrients, and the peas and pancetta add some extra protein.
Nimesh Jung
[email protected]I love the simplicity of this recipe. It's just a few simple ingredients, but they come together to create a dish that is both flavorful and satisfying.
Marlin Grant
[email protected]This skillet greens recipe is a great way to use up leftover vegetables. I often add whatever vegetables I have on hand, and it always turns out delicious.
Anna Drew
[email protected]I've made this recipe several times, and it's always perfect. The greens are always tender and flavorful, and the runny eggs are always cooked to perfection.
NaHiM Ahmed Veer
[email protected]This recipe is a lifesaver on busy weeknights. It's so quick and easy to make, and it's always a crowd-pleaser.
Eicjejcmsk Wkcj
[email protected]I made this recipe for a brunch party, and it was a hit. Everyone loved the combination of flavors and textures.
Ken Nelson
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids love the runny eggs and peas, and they don't even notice the greens.
mansoor ali
[email protected]I'm not a huge fan of greens, but this recipe changed my mind. The runny eggs and pancetta add so much flavor that I couldn't get enough.
Muhammad Salim jan
[email protected]This skillet greens recipe is a winner! It's easy to make, healthy, and absolutely delicious.
Sirajuddin Mohammad Masum
[email protected]This recipe is a great base for improvisation. I've added different types of greens, vegetables, and proteins, and it's always delicious.
Mike Devecka
[email protected]I added some chopped red pepper to this recipe for an extra pop of color and flavor.
gorgedfog
[email protected]This recipe is a great way to use up leftover greens. I had some kale and spinach that was about to go bad, and this recipe was the perfect way to use it up.
Aneykia Jnbaptiste
[email protected]I made this recipe for my family, and they all loved it. Even my picky kids ate their greens!
Saqib Buttt
[email protected]This dish is a great way to get your daily dose of vegetables. The greens are packed with nutrients, and the peas and pancetta add some extra protein.
Mustaf Ali
[email protected]I love how easy this recipe is to make. It's perfect for a quick and healthy weeknight meal.
Shaun M. Van Horn
[email protected]This skillet greens recipe is a delightful medley of flavors and textures. The runny eggs add a luscious richness, while the peas and pancetta provide a savory and salty contrast. The greens are cooked perfectly, retaining their vibrant color and sli