Sloppy Eggs & Greens

INGREDIENTS:

• Tbsp coconut oil

• 2 eggs

• Handful of greens (spinach, kale etc)

• 1/4 cup cherry tomatoes

• Herbes de Provence

• Salt & pepper to taste

• Optional: chopped onions, mushrooms or any veggie you’d like.

INSTRUCTIONS:

1. Heat frying pan over medium heat for 2-3 minutes, adding coconut oil after pan is hot.

2. Add onions and cook for 3 minutes or until they become clear.

3. Add greens and any other veggies of your choice and cook until just wilted (approximately 2 minutes).

4. Crack both eggs directly into the pan and let cook for a couple minutes on medium to low heat so as not to overcook.

5. With the yolks still soft and the egg white on top still clear, use a rubber spatula to quickly break the yolks and combine with greens.  Turn quickly and serve -- do not overcook - eggs should be bright yellow and moist.

6. Add Herbes de Provence, salt & pepper or other desired seasoning to taste.

NOTES:

• I like to serve with avocado toast and occasionally high quality bacon.

• Choose the highest quality eggs possible (i.e. organic, pasture raised, antibiotic-free, no soy fed chickens).

• Can also serve with salsa or a clean hot sauce (watch for added sugar and artificial ingredients).

Print

With ImageWithout Image

SLOPPY EGGS & GREENS

Author: Stephanie Potter

Ingredients

• Tbsp coconut oil
• 2 eggs
• Handful of greens (spinach, kale etc)
• 1/4 cup cherry tomatoes
• Herbes de Provence
• Salt & pepper to taste
• Optional: chopped onions, mushrooms or any veggie you’d like.

Instructions

1. Heat frying pan over medium heat for 2-3 minutes, adding coconut oil after pan is hot.
2. Add onions and cook for 3 minutes or until they become clear.
3. Add greens and any other veggies of your choice and cook until just wilted (approximately 2 minutes).
4. Crack both eggs directly into the pan and let cook for a couple minutes on medium to low heat so as not to overcook.
5. With the yolks still soft and the egg white on top still clear, use a rubber spatula to quickly break the yolks and combine with greens. Turn quickly and serve -- do not overcook - eggs should be bright yellow and moist.
6. Add Herbes de Provence, salt & pepper or other desired seasoning to taste.

Notes

• I like to serve with avocado toast and occasionally high quality bacon.
• Choose the highest quality eggs possible (i.e. organic, pasture raised, antibiotic-free, no soy fed chickens).
• Can also serve with salsa or a clean hot sauce (watch for added sugar and artificial ingredients).

Did you make this recipe?

Tag @stephaniemaypotter on instagram and hashtag it # eggsandgreens