I eat this breakfast, or some variation of it, or a smoothie, every morning for breakfast—give or take a few days. If your fridge is filled with endless vegetables and eggs, like mine, this is a delicious way to eat vegetables in the morning. My brother makes eggs fried on top of skillet toasted corn and sweet onion, and the sweet, caramelized corn and onion pair perfectly with the rich, salty, runny yolks. I wouldn’t typically share a basic breakfast meal, but this is one that I never get tired of and the vegetables and toppings can be endlessly substituted and varied.
1 handful spinach
1 handful kale
Drizzle olive oil in a skillet, and on medium high heat sauté the spinach and kale. Cover the greens and leave them alone for a few minutes. Mix them around before adding the eggs, and then push them to the outskirts of the skillet. Add a little more oil to the center of the pan and crack the eggs in the middle. Slice up some tomatoes and place them on the eggs and greens. Cover again. Leave the eggs covered for about five minutes (or more or less depending on your preference) until the tops of the eggs are white. Remove the eggs from the pan, chop up fresh tomatoes, avocado, herbs, cheese, or whatever else you want and enjoy.