Simple Food: Greens & Eggs

We have snow! We have snow! All right, I admit it. We have a mere sprinkling, but it’s still SOMETHING. I was starting to think that the District would go an entire season without some snow that sticks! Needless to say, the streets and Metro are a mess whenever we get a dusting in D.C. so I am happily sticking around my apartment today and avoiding the cold and wet outdoors.

Breakfast and brunch are by far my favorite meals. I sometimes think that I could live off of pancakes, french toast, and biscuits. But that doesn’t exactly make for the the healthiest diet and, sometimes, you just don’t want all those carbs. As of late, I’ve been favoring brunches that mix my favorite elements of breakfast with my other favorite food group–vegetables. Today’s recipe is one that I make whenever I have a bit of time to cook, and I’m craving something fresh tasting. The sweetness of the vegetables pairs perfectly with just a tiny shaving of parmesan cheese and a runny egg. Very few things top egg yolk for a dressing/sauce, and this breakfast is a combination of simple flavors that I simply love.

Happy eating! Enjoy the snow 🙂

Greens and Eggs
If you haven’t cooked with broccolini before, treat it a bit like asparagus. Snap or trim off the ends where they are woodier/tough. I often peel the outer layer of the stems before cutting as that makes them much more tender. The greens also make for a great side dish at dinner. 

Ingredients:

  • 1½ tablespoons olive oil
  • ½ onion, finely chopped
  • ½  bunch broccolini/broccoli rabe, stems trimmed and peeled, cut into 1-inch pieces
  • 1 zucchini, cut into ¼-inch rounds or cubes (your choice)
  • ½ cup frozen peas
  • 1 cup baby spinach leaves
  • Salt and pepper
  • Parmesan Cheese (optional)
  • 2 eggs

Directions:

  • Heat 1 tablespoon of olive oil in a 10-inch skillet over medium-low heat. Add in your onions and allow to cook about 2 minutes. Add in your broccolini stems and allow to cook for an additional 2 minutes. Add the remaining broccolini along with your zucchini. Allow to cook for an additional 8 to 10 minutes, stirring occasionally to ensure nothing burns. Season with salt and pepper to taste.
  • Add in your peas and stir. Then, add your spinach. Wait one minute, then stir. Continue to cook until the peas have heated through and the spinach has wilted–about 2 minutes.
  • Remove from heat and transfer to plates. Lightly grate a little Parmesan on top of the vegetables.
  • Heat your remaining oil (you might not need all of it) over medium heat and crack your eggs into the pan. Cook over easy, about 2 minutes for the first side and 1 minute after you flip. Top each plate of vegetables with one egg.
  • Season the egg with salt and pepper to taste. Serve warm.

Serves 2.

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