Stuff and Nonsense: Sautéed Baby Greens & Eggs


Sautéed Baby Greens & Eggs

I had some surgery last week and haven't been up to cooking or even standing up until the past day or two. And now I'm suddenly at that very restless stage of recovery, where I'm tired of being housebound, but also don't really have the energy necessary to function outside the house. Yesterday, I needed to get a prescription filled so I thought I'd pick up some groceries at the same time, but I didn't even get through the produce section before my body told me I needed to go back to the car and sit down or it was going to lay me down on the floor next to the sweet potatoes and wouldn't that be embarrassing?

Good times!

But, then I made this earlier today so I feel a bit better about myself. Granted, it probably took me way longer than it would you healthy folks, but I made food. Hurrah.

Sautéed Baby Greens & Eggs


  • 1 tsp olive oil
  • ¼ cup diced onions
  • 2 oz baby kale, spinach, & chard medley [Earthbound Farm Organic Power blend]
  • 2 eggs
  • 1 oz sharp cheddar, diced small [Cabot Seriously Sharp]


  1. Heat olive oil in a nonstick pan over medium heat until fragrant. Add the onions and cook, stirring, until they start to brown a bit.
  2. Add baby greens and cook, stirring, until wilted. Crack eggs over greens, sprinkle with cheese, and cover. Cook until eggs are set and cheese is melted.
  3. Season with salt and pepper to taste.
Yield: 1 serving

You could use whatever greens or cheese you have on hand, really, as this is a very forgiving recipe. The only thing you really need to pay attention to is the eggs as mine seemed to go from too runny to too firm in the blink of an eye! Still delicious, though.

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