SUNNY SIDE UP EGGS WITH GREENS
SUNNY SIDE UP EGGS WITH GREENS
Amy Hunter
1
10 minutes
383
Leafy greens are one of the healthiest foods you can eat and the darker they are, the better. While you would normally eat them for dinner, sometimes, they’re a great way to get a good start to your day, especially paired with sunny side up eggs for protein.
I started this breakfast with a combination of Swiss chard and kale, but collards, mustard greens, or even beet greens would be nice here. I would stay away from baby greens like spinach, as they are too tender and will cook too fast. You want something hearty to stand up to a good saute with lots of garlic and some bold Sayulita Steak and Veg seasoning.
Once you get your greens going, you’ll crack a well into them and add your eggs. From there, cover them and cook them until the whites are set and yolks are done to your liking. The whole process shouldn’t take more than ten minutes, making it a perfect choice when you are in a hurry but still want something substantial. You can add some bacon or sausage for more protein on a longer day.
Ingredients
2 tablespoons Ava Jane’s Kitchen Avocado Oil
- 2 cloves garlic minced
- 1 teaspoon Ava Jane’s Kitchen Sayulita Steak and Veg
- 1 teaspoon lemon juice
- 2 cups hearty chopped greens
- 2 eggs
- Colima Sea Salt and fresh ground pepper to taste
Directions
In a nonstick skillet, heat the oil over medium heat. Add the garlic and saute for 30 seconds or so.
- Add the seasoning and the greens and stir and cook until greens start to become soft, about 3-4 minutes.
- Add the lemon juice, stir, and and form two small wells into the greens.
- Add the eggs to the wells and cover. Let cook until eggs are done to your liking.
- Serve immediately.