Description
A simple and nutritious Mediterranean breakfast featuring sautéed mixed greens seasoned with garlic and spices, topped with perfectly fried eggs. This vegetarian and gluten-free dish is quick to prepare, making it ideal for a healthy start to your day.
Ingredients
Scale
For the Sautéed Greens
- 1 tablespoon olive oil
- 2 cloves garlic, thinly sliced
- 6 cups mixed greens (such as kale, spinach, or Swiss chard), chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon lemon juice or apple cider vinegar
For the Fried Eggs
- 2 large eggs
- Additional olive oil or butter for frying
Instructions
- Heat the Oil and Garlic: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook for 30 to 60 seconds until fragrant, making sure it doesn’t brown.
- Sauté the Greens: Add the chopped mixed greens to the skillet. Season with salt, black pepper, and red pepper flakes if using. Sauté the greens for 3 to 5 minutes until they are wilted and tender.
- Add Lemon Juice or Vinegar: Stir in 1 teaspoon of lemon juice or apple cider vinegar to brighten the flavors. Remove the skillet from heat.
- Cook the Eggs: In a separate nonstick skillet, heat a little olive oil or butter over medium heat. Crack the eggs into the pan and cook until the whites are set and yolks reach your preferred doneness—about 2 to 3 minutes for sunny side up or longer for over-easy.
- Assemble and Serve: Divide the sautéed greens evenly between two plates. Top each serving with one fried egg. Serve immediately while hot.
Notes
- You can use any leafy greens you have on hand, such as collard greens or mustard greens.
- For a heartier meal, serve alongside crusty bread or over cooked grains like farro or quinoa.
- Add grated Parmesan or crumbled feta on top for an extra burst of flavor.