This post hardly requires a recipe, but it’s worth posting. Everyone falls back on breakfast for dinner at some point, even more often if you have kids. Egg on toast is easy, and you can braise these greens in no time while you cook the eggs. Use a more delicate green like tatsoi, arugula, or mustard greens for quicker cooking. I even keep good quality veggie stock cubes on hand for quick recipes like this. Although we prefer homemade stock, everyone needs shortcuts. I typically cook the greens, covered on high heat, they cook really fast this way, and retain their color.
For the eggs, your favorite egg is fine here, but have you heard about these crispy eggs? Essentially an egg is fried in oil, until super crisp. I’ve been putting it on all of my egg sandwiches! I flip the egg for a few seconds to cook the yolk a little, but if you like runny eggs no flipping necessary.
Pile the toast with greens, and top with an egg. (You might want two)
Crispy Egg & Greens on Toast
1 bundle of tatsoi, bottoms removed, and leaves rinsed
1 cup vegetable stock or water
Optional Pinch of: crushed red pepper, sea salt, black pepper
2 cloves garlic, minced
1 tablespoon olive oil
Eggs – 1 or 2 per person
Toast – 1 or 2 per person
In a large sauté pan, bring the water or stock, garlic, oil, and spices to a boil over high heat. Add the leaves in bunches, covering to wilt them and make room for the next bunch. Cook for 2 – 4 minutes covered on high heat. Greens are done when soft, but still bright green.
While the greens cook, make the toast and cook the eggs. To make a crispy egg heat a generous amount of oil in a pan over high heat. When it is very shimmery add the egg and back away fast! It will splatter. Cook for about a minute while it bubbles and browns, let it cook for another minute or until the egg white is cooked through. You can spoon some the oil over the top to help cook the whites. If you like runny eggs, you’re done! If you like the yolk a little cooked, turn off the skillet, then flip the egg and let it sit for a minute or so.
Assemble toasts. Butter the bread then, pile the garlicky, spicy greens on top.
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