Mother Earth Living

Pot Pie Farm Harvest Brunch: Nest of Wilted Greens with Sunnyside Up Eggs

Enjoy these brunch recipes, courtesy of Ann Harvey Yonkers.
Recipe Courtesy Ann Harvey Yonkers, Pot Pie Farm
July/August 2005
Add to My MSN

A Nest of Wilted Greens with Sunnyside-Up Eggs is a delicious, nutritious meal to begin—or end—your day. Below: For best flavor in this colorful Sauté of Market Peppers, don’t rely on just bell peppers. Get to know some heirloom varieties and try paprika, Hungarian, or sweet banana—and throw in a spicy chili or two.
Photo By Renée Comet


Content Tools

Related Content

Gardening Rookie: Tomato Trouble

One rookie gardener battles seasonal temperature fluctuations and too much rain in the quest to grow...

Greensleeve: Petroleum-Free iPad Case from Gone Studio

Gone Studio, a design company offering post-petroleum products for the home and office, launches Gre...

Make Your Own Biodegradable Seed-Starting Pots

If you're starting seeds indoors, consider making your own biodegradable seed-starting pots out of n...

Urban Farms: A Great Source for Herbs

One restaurant owner in Chicago relies on local farms for outstanding in-season herbs and other prod...

Nest of Wilted Greens with Sunnyside-Up Eggs
Serves 6 to 8

The free-range hens at Pot Pie Farm lay world-class eggs with yolks so golden they resemble a summer sunset. Choose whatever greens you have in the garden or find at the farmer’s market. A combination usually tastes best.

2 pounds chard, kale, dandelion, collards, mustard,
spinach, or a combination
3 to 5 tablespoons olive oil
1 small onion, diced fine
2 or 3 cloves garlic, minced fine
Salt
Freshly ground pepper
8 eggs

1. Wash greens in several changes of water. If the stems are big, remove and dice them. If the leaves are big, roll them up and slice them into ribbons.

2. Heat half the oil in a large pan over medium heat and sauté the onion for about 3 minutes. Add garlic and chopped stems and sauté for 3 to 5 minutes.

3. Add leaves to the pan, stir well, and cook covered over medium heat until they’re wilted, about 5 to 10 minutes, stirring occasionally. Taste for tenderness and season with salt and pepper.

4. While greens are cooking, heat remaining oil in a large cast-iron frying pan. Break eggs into the pan, turn down the heat, and cook until firm. Season with salt and pepper. Arrange eggs on top of the nest of wilted greens and serve hot.

220 cal., 2g carbohydrates, 19g fat, 10g protein








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.