Peppery, Creamy Greens with Eggs
Total time: 30 minutes
Serves 2-4
Ingredients
6 Tbsp canola oil
½ cup heavy cream
½ cup low-sodium vegetable broth
1 tsp kosher salt
2+ Tbsp olive oil
4 garlic cloves, finely chopped
1 small onion, finely chopped
6 cups coarsely chopped greens of choice such as mustard greens, arugula, or watercress
4 large eggs
Freshly ground black pepper
Flaky sea salt
Four slices country bread, toasted
Directions
Mix the cream and ½ tsp salt in a small bowl until the salt is dissolved; stir in the broth and set aside.
Heat 2 Tbsp oil in a large covered skillet over medium heat. Add the onion, garlic, and ½ tsp salt and stir until softened, about 5 minutes.
Add 1 Tbsp water to the pan followed by half of the greens, stirring well. Cook until the greens are wilted, about 3 mins. Mix in the remaining greens and do the same.
Reduce the heat to low and pour ½ reserved cream mixture over greens. Make four wells in the greens, spacing them evenly apart. Crack an egg into each well and pour the remaining cream mixture over the eggs. Cover the pan with a lid and increase the heat to medium low. Cook for about 5 additional minutes. Remove the pan from heat and let it sit covered for 2 more minutes.
Sprinkle with sea salt and pepper and drizzle with oil. Serve with toast.
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