Eggs and Greens Breakfast Skillet
Spicy arugula, hearty spinach, and rainbow chard are sautéed until tender with spring garlic, and then topped with sunny side-up eggs. Serve with toast to sop up the creamy egg yolks.
- 1 Tablespoon olive oil
- 1/2 Cup arugula
- 1 Cup spinach
- 2 Cups rainbow chard, stemmed and chopped
- 2 Tablespoons spring garlic, minced
- 4 eggs
- Salt and pepper, to taste
- Lemon wedges, for serving
Heat the olive oil in a large skillet over medium-high heat. Add the arugula, spinach, and rainbow chard to the hot pan. Cook down the greens for about 2 to 3 minutes, or until tender. Add the spring garlic and cook for another minute. Crack the eggs over top and cover. Cook the eggs until the whites are set, about 15 minutes. Adjust seasoning, garnish with a lemon wedge, and serve with toast.