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.
Recipe From epicurious.com
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
Recipe From foodnetwork.com
Provided by Geoffrey Zakarian
Time 1h5m
Yield 4 servings
Number Of Ingredients 18
My husband loves eggs prepared in any way. This recipe is simple but special, and the eggs come out just as he likes them every time. If you like soft yolks, cook the eggs for 9 minutes; for firmer yolks, cook for about 11 minutes.-Macey Allen, Green Forest, Arkansas
Recipe From tasteofhome.com
Provided by Taste of Home
Time 25m
Yield 8 servings.
Number Of Ingredients 7
This is a great way to use up leftover cooked greens. Serve alongside warm buttermilk biscuits.
Recipe From marthastewart.com
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 5
Consider this a heartier version of the classic Italian dish "eggs in purgatory," which works well for breakfast, lunch or dinner. It's also very forgiving. If you'd rather keep this a vegetarian meal, skip the sausage. No chickpeas? No problem. Any white bean will work well in its place. Same with the greens. Use what you have (anything that wilts works). Sprinkling the dish with grated cheese before serving is not required, but it sure does taste good. Serve with thick slices of toasted sesame bread slathered with plenty of softened butter.
Recipe From cooking.nytimes.com
Provided by Colu Henry
Categories brunch, dinner, weekday, weeknight, sausages, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Recipe From cooking.nytimes.com
Provided by Christine Muhlke
Categories dinner, for one, quick, appetizer
Time 20m
Yield Serves 1
Number Of Ingredients 9
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