Coddled Eggs and Something Green

Chard and Kale and Coddled Eggs make a generous lunch for one.

1/2 lb of leaf greens (chard, kale, spinach, etc.) cut into ribbons
2 eggs
1/2 tbsp olive oil

Directions:
Heat olive oil in a saute pan. When hot, add the greens and stir to coat and season with salt and pepper. Let cook until just beginning to wilt, stirring occasionally. At this point, crack two eggs on the top of the layer of greens and cover with a large lid. Turn the heat to low and let the greens continue to cook and the eggs steam, or coddle, about three to four minutes till the whites are firm. Slide out of the pan onto a plate, give the eggs a shake of pepper and salt and dig in!

One bunch of rainbow chard cut into ribbons.

Crack a couple eggs on top of just beginning to wilt chard.

Cover and walk away for a few minutes.

Ta-Da! The chard is cooked, the egg whites are firm, and inside the yolks are still gooey.

Variations:
This also works with broccoli cut into bite size pieces. I used about 1/3 pound of broccoli, and a tbsp of butter instead of olive oil, though I had to toss in about a quarter of a cup of water into the pan in order to steam the broccoli before it started to brown too much.

Broccoli and Coddled Eggs.