One of my favorite healthy breakfasts is Eggs over Braised Greens. I’ve also been known to serve this to my boys and me for dinner when my husband is out of town. You can braise some fresh greens – spinach cooks down quickly and easily, taking only a little bit more time than your eggs to cook. This is also the perfect way to use leftover Garlic Braised Greens or leftover Braised Greens with Cranberries, if you have them on hand.
This provides a very healthy, balanced meal: lots of greens, protein, and healthy fats.
Eggs over Braised Greens Recipe
Coconut Oil (or other oil/fat of choice)
Salt and Pepper, to taste
Put a generous amount of coconut oil (or oil of choice) in a pan over medium heat. Once the oil is melted, add your greens and braise them according to THESE directions. Or, if using leftover greens, place them in a pan over low heat to reheat them. Season greens to taste.
In another pan, warm oil of choice and cook eggs in your desired manner. (I like my eggs lightly cooked, sunny side up. The runny yolk tastes marvelous with the greens).
Place a generous serving of greens on to each plate. Place the cooked eggs on top of the greens.
Serve and enjoy.
NOTE: Remember that greens cook down considerably, so what looks like a huge amount of fresh greens cooks down to a rather small amount of cooked greens.