Pan Crisped Greens with Eggs and Sweet Potato

What you see right here is pretty much my idea of the perfect breakfast. Or lunch. Or dinner.

greens with eggs and sweet potato

This dish is so simple that I thought twice about sharing it: I guess because I make it so often, it doesn’t really feel like a recipe to me. But then I realized it’s just too good for me to keep from you.

What I love so much about this is that it’s a delicious, nutritious, and incredibly balanced meal: you’ve got high quality protein from the eggs, vitamins and minerals from the greens, and antioxidant-packed low glycemic carbohydrate from the sweet potato.

I’ve always got eggs…

…and I use different greens depending on the season. This time, I used a combination of kale and dandelion greens.

dandelion greens photo

Instead of being bummed about the arrival of spring weeds like dandelions, I choose to embrace them…their greens are incredibly nutritious and they’re free! Because I have dogs, I only eat the dandelions that grow unsolicited in my flower beds (where my dogs don’t pee). If you want to forage for dandelions where you live, make sure only to eat ones that have not been urinated on or sprayed with chemicals, and which aren’t too close to a road (you don’t want to eat anything that’s come into contact with lots of car exhaust). It’s best to eat the greens of dandelions before they flower, as that’s when they’re most tender/least bitter.

Dandelion greens can also be purchased at some natural food stores and Farmer’s Markets if you are skeptical about picking you own. If you don’t have access to dandelion greens, feel free to use all kale or another dark leafy green that you enjoy.

pan-crisped greens image

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Greens with egg photo

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Recipe for Pan Crisped Greens with Eggs and Sweet Potato

serves 1

Ingredients

  • *1 tablespoon organic extra virgin coconut oil (or use olive oil)
  • *2 handfuls of chopped organic greens I used a mixture of dandelion greens and Tuscan/Lacinato kale
  • *2 eggs preferably organic and free range
  • *1 small or 1/2 large organic sweet potato baked or steamed (or microwaved, in a pinch) and then sliced and drizzled with a little coconut oil, if desired
  • *coarse sea salt and freshly ground black pepper- to taste
  • *any other seasonings you like ex. a squeeze of fresh lemon juice for the greens hot sauce, etc- optional

Instructions

  • 1. Heat oil in a cast-iron skillet. When the pan is very hot, add the greens. Cook for several minutes, stirring sporadically, allowing them to crisp in the hot pan.
  • 2. Break the eggs into the pan over the greens and turn the heat to very low. Cover the pan and allow the eggs to cook for 3-5 minutes, until done to your liking.
  • 3. Using a large spatula, transfer the greens with the cooked eggs on top to your plate. Season to taste with salt, pepper, etc., and serve with sliced sweet potato.

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45 thoughts on “Pan Crisped Greens with Eggs and Sweet Potato”

  1. Pingback: 5 Protein Packed Breakfasts That Will Make You Leap Out Of Bed | beyondthepeel.net
  2. This is seriously my dream meal…kale, eggs, and sweet potatoes are my top favorite foods! So glad I found you blog!

    Reply
  3. This sounds delicious although I have never tried dandelion greens. I have seen them at the farmer markets but haven’t picked them up. Now, it is a possibility! Thanks for this recipe.

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  4. I love a good, runny egg dish! I’ve been looking for a recipe with kale so I can use up the last of what is in my fridge. I’d say this one is topping the list!

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  5. I used silverbeet for the greens and added roast carrots with the sweet potatoes. I have to admit this is one of the best recipes I’ve come across in a long time. It’s so delicious and I want to make it again! Thanks for posting a delicous and nutritious meal.

    Reply
  6. Pingback: Dandelion Pancakes for Eco-Friendly Friday, 4th Edition | Healthy Green Kitchen
  7. It’s amazing how healthy and delicious dishes can be so simple to make. I would imagine collard greens would be good for this recipe, too. I grew up having eggs for breakfast but usually with fried rice. This would be definitely be a healthy twist.

    By the way, thank you so much for the Saveur tweet! I’m so thrilled that Filipino food is slowly getting noticed. Thank you so much, again.

    Jun

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  8. this is one of my all time favorite meals, breakfast , lunch or dinner- “greens and local eggs”, It is my go to morning meal when I have a busy day ahead and need to be focused and grounded. Yummy served with a little salsa and/or avocado too. I’m headed out now to harvest some dandelion greens before they all flower…thanks for the reminder.

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  9. Sometimes what we think is the most simpliest dish is absolutely the best! Thanks for sharing, I love the idea of greens and eggs! I know about dandelion greens, but never put the two together as “weeds” and greens! I definitely learned something new!

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  10. I just discovered your blog on Foodbuzz. I’m so glad to find you. I am very nutritionally conscious and strive to feed my family wholesome, locally-grown organic food with lots of color. Fortunately that isn’t difficult living in Tepoztlan, Mexico. I will look to your blog for inspiration and ideas when I’m needing some. Congratulations on making the Top 9 today.

    Reply
    • Thanks Michelle and glad you found my blog! It’s pouring here right now and I am quite jealous that you live in Mexico…

  11. Oh how I love this! I love the side of sweet potatoes (I made a sweet potato egg boat one morning ;-)) The simplicity, and health of this dish just makes me happy. Congrats on Top 9, so well deserved and so happy I found you on twitter too! I’m gearing up to juice some beets and carrots this morning!

    Reply
  12. Yum, it is great having some breakfast variety without having to strain oneself in the morning to cook something complicated!

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  13. So simple and beautiful. I’ve been seeing a lot of greens and eggs posts as of late, and they’re all simply gorgeous. The colors there are so fresh and so springy. Must make these this weekend, they look lovely!

    Reply
  14. That looks SO good. Love dandelion greens. My mother used to harvest them from our yard (never sprayed with chemicals) and feed them to us. We thought it was fun to eat weeds. Our neighbors thought it was a little odd.

    Reply
    • It is fun to eat weeds. They are so good for you, too- maybe even healthier than some of the plants we grow to be food ;)

  15. This is precisely the kind of thing to show up on our table for a hearty breakfast or light, but balanced and energizing, lunch. Such a lovely, powerhouse meal! Keep up the great resolution — truly an important thing for your body and mind.

    Cheers,

    *Heather*

    Reply
    • You remembered! Every now and then, I slip up and skip it, but 90% of the time I do eat a balanced bfast like this one…and feel so much better when I do.

  16. What a wonderful recipe! And the photos are just amazing. I can feel the aroma wafting off the webpage :-) Will be following your blog from now on :-)

    Reply