Egg & Greens Toasties

Sauteed hearty greens pair with soft scrambled eggs on toast for a nutritiuos and super simple meal that you can make any time of year.

Prep Time: 1 minute

Cook Time: 5-10 minutes

Servings: 4

FarmDeliver Shopping List

• 6 eggs from pasture-raised, grass-fed hens
• 4 slices sourdough or country round from Gaston's Bakery & Mill
• 1-2 tbsp raw, grass-fed butter
• 1/3 cup grass-fed chevre goat cheese

Any combination of hearty greens by the bunch or bag, including:

• Kale
• Collards
• Chard
• Spinach
• Baby bok choy
• Tatsoi

Additional Ingredients

• Salt and pepper
• Optionally swap butter for oil

Directions

1. Wash, then chop the wet greens to the desired texture. Greens shrink quite a big when cooked, so you'll want to prep about double the amount of raw greens to achieve the desired amount of cooked greens. A kale bunch, cooked, will serve about 4 people as a hearty side.
2. Heat a pan on medium-high heat.
3. Once warm, add the oil or butter and wet greens to the pan.
4. Cook until the greens are soft and have reached their deepest green color. Season with salt
5. Remove the greens from the pan. Heat more butter or oil, then add and scramble 6 beaten eggs. Season with salt and pepper.
6. Toast the bread and spread with more butter.
7. Layer the toast with greens, then eggs, then chevre.