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Steamed Eggs in a Bed of Greens

Steamed Eggs in a Bed of Greens

Image credit to: Chris McIntosh for Boston Organics


  • 2 large handfuls of tender greens (spinach, beet greens, chard, turnip greens, cress, kale or any combination)
  • 1 garlic clove, slivered
  • 1/2 to 1 cup water
  • 2 large organic eggs
  • 1 Tbsp olive oil
  • Red Pepper Flakes if desired
  • Salt and pepper to taste


Remove thick stems from greens and coarsely chop. Heat a large saute pan with a well-fitted lid on mediumĀ and add oil. Add the garlic. Stir for about a minute, then add the greens before the garlic browns.Stir-fry for another minute, then add 1/2 cup of water. Replace lid, then cook greens on medium for a few minutes until almost tender.Gather greens to the center of the pan and make an indentation in the center of the pile. Crack the eggs into it. Check to make sure there's enough water left in the pan to steam. If not, add a little more at the edge of the pan. Sprinkle with salt and pepper, cover and steam over medium heat, about three minutes. Once the eggs are cooked to your preferred consistency, scoops eggs and greens onto a plate or bed of roasted root vegetables, toast or grains. Garnish with hot sauce, if desired.

Tested and Approved by Boston Organics (Chris McIntosh), Shared by Katherine B. (customer)

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