PEPPERY, CREAMY GREENS WITH EGGS

Peppery, Creamy Greens With Eggs image

Eggs, cream, peppery greens. This is a low-fuss, highly satisfying brunch made in a skillet on your stovetop. It's a brunch recipe that'll impress with no fuss.

Provided by Christian Reynoso

Categories Milk/Cream Olive Oil Onion Garlic Mustard Greens Arugula Watercress Egg Pepper Wheat/Gluten-Free Tree Nut Free Soy Free Quick & Easy Brunch Breakfast Easter Spring Mother's Day

Yield 2-4 servings

Number Of Ingredients 11

Ingredients

½ cup heavy cream
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
½ cup low-sodium vegetable broth or water
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
4 garlic cloves, finely chopped
6 cups coarsely chopped peppery greens (such as mustard greens, wild arugula, or watercress)
4 large eggs
Flaky sea salt
Freshly cracked black pepper
4 thick slices bread (such as country-style, seedy, or pain de mie), toasted

Steps:

Using a fork, mix cream and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl or a 2-cup measuring glass until salt is dissolved, then stir in broth. Set aside.
Heat 2 Tbsp. oil in a large skillet with a lid over medium. Add onion, garlic, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and stir in the salt well with a wooden spoon (this will help onion release it's moisture, making sure it cooks but doesn't brown). Cook, stirring often, until softened and translucent, about 5 minutes.
Add 1 Tbsp. water to pan followed by half of greens, stirring well (you want to get some of the greens in direct contact with the bottom of the pan). Cook, stirring occasionally, until wilted, about 3 minutes. Mix in remaining greens and cook, stirring occasionally, until wilted, about 3 minutes.
Reduce heat to low and pour half of reserved cream mixture over greens mixture. Using wooden spoon, make 4 wells in greens mixture, spacing evenly apart. Crack an egg into each well and pour remaining cream mix over eggs. Cover pan with lid and increase heat to medium-low. Cook until eggs whites are almost entirely opaque but yolks are still runny, about 5 minutes. Remove pan from heat and let sit, still covered, until whites are completely cooked, about 2 minutes. (If the bottoms of the eggs seem to be cooking faster than the tops, just turn off the heat, keep the lid on, and cook the tops with the residual heat. If you want more firm egg yolks, just simmer or keep the lid on for a little longer.)
Sprinkle with sea salt and pepper and drizzle generously with oil over the top. Serve with toast.