SKILLET GREENS WITH RUNNY EGGS, PEAS AND PANCETTA

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Skillet Greens With Runny Eggs, Peas and Pancetta image

Whether you serve it for brunch or supper, this dish of skillet-baked eggs, greens and crunchy bits of pancetta is a light but deeply savory meal. In spring, ramps give the chard a particularly pungent kick, but milder scallions work just as well and are a lot easier to find all year round. If you want to make this vegetarian-friendly, skip the pancetta and add a dusting of cheese right at the end. Serve this with a side of toasted country bread or scoop it out onto a bed of buttery polenta.

Provided by Melissa Clark

Categories     breakfast, weekday, one pot, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 ounces pancetta or 2 thick-cut slices bacon, diced
3 tablespoons extra-virgin olive oil
1 bunch ramps or scallions, thinly sliced, whites and greens separated
2 bunches red, rainbow or Swiss chard, stems thinly sliced and leaves coarsely chopped
2 garlic cloves, finely grated or minced
1/4 teaspoon fine sea salt, plus more to taste
Pinch of red-pepper flakes
3/4 cup chicken or vegetable broth, or water
2/3 cup fresh or frozen peas (you don't have to thaw them if frozen)
6 large eggs
Toasted country bread or baguette, for serving (optional)

Steps:

  • Add pancetta and 1 tablespoon oil to a 10-inch skillet and turn the heat to medium. Cook, stirring occasionally, until fat has rendered and the pancetta is golden brown and crisp, about 5 to 7 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.
  • To the same skillet, add remaining 2 tablespoon oil, ramp or scallion whites, and chard stems, and cook until softened, stirring occasionally, about 7 minutes. Stir in garlic, salt and red pepper and cook for another 1 to 2 minutes, until fragrant.
  • Add the chard leaves, ramp or scallion greens, and broth, set the heat to medium-low, and cook partly covered, until very soft and silky, stirring occasionally, about 20 minutes. If using fresh peas, add them during the last 5 minutes of cooking; if using frozen peas, stir them in when the greens are cooked.
  • Crack eggs into the greens. Season eggs with salt and pepper, then cover pan completely and cook until eggs are cooked to taste, 5 minutes for very runny, 7 minutes for jammy. Sprinkle with pancetta and serve with toast if you like.

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