The dish consists of ingredients I always have in my refrigerator (eggs, greens, parsley) and cupboard (olive oil, unrefined sea salt, paprika).
I start by quickly sautéing the greens (i.e. kale, chard,
mustard) in olive oil, making sure to continually stir the greens.
Once they start to wilt (about 15 seconds), I put them in a
bowl.
I then fry two eggs; once the whites set, I slide the eggs on top
of the greens. I make sure to break the yolks immediately, allowing
the yellow gooeyness to escape onto the greens. I then sprinkle the
salt, paprika and chopped parsley on top of the runny eggs.
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