“we can see a thousand miracles around us everyday.
what is more supernatural than an egg yolk turning into a chicken?”
i love eggs! i love them fried, poached, scrambled, green, raw, soft-boiled, ala mexicana, coddled, rancheros, pickled, deviled, and in a nest. the list goes on but that is the one we’re talking about today. this is a go-to recipe for me at any time. i eat eggs often for dinner or a late lunch, and after the gym. this variation is satisfying and easy to prepare, with a myriad of ingredients that can be casted as leading roles in what i believe will become a common act in your kitchen.
per person you will need the following:
small amount of oil or butter
some minced garlic and/or shallots
small handful of greens, sliced in strips (chiffonade)
two large eggs
salt and pepper to taste
fresh herbs of your choosing
you can use any greens for this, just keep in mind the cooking time, as you will have to adjust it depending upon your choice. i use kale, collards when i have extra time, and spinach when i’m in a hurry. the recipe in the photograph uses beet greens and julienned peppers.
heat your fat in the pan and add the greens and minced aromatics. sauté the greens over medium heat until they are tender. use tongs or a fork to separate the greens into individual portions in the pan, and twist them as if you were making a small nest with a well in the middle. crack an egg into each nest, and fry. i like to cover the pan after a few minutes to steam the white and yolk. i love the texture of the yolk with this method, silky like a soft boil. when the eggs are cooked to your liking, use a spatula to lift each nest onto the plate. season with salt and pepper, serve with fresh parsley on top and if you want something extra, these are great over crispy toast or a corn tortilla.