TURKISH ONE-PAN EGGS & PEPPERS (MENEMEN)
This gutsy dish is genuine street food and a brilliant family dish for brunch, lunch or supper.
Provided by Good Food team
Categories Brunch, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season.
- Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set.
- Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.
Nutrition Facts : Calories 222 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.39 milligram of sodium
GREEN EGGS AND HAM
Provided by Rachael Ray : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a medium skillet over medium heat, heat the extra-virgin olive oil and the butter and sweat the shallots a few minutes. Add the spinach and stir in the cream, season with salt, freshly ground black pepper and a little grated nutmeg. Cook the spinach, stirring occasionally, until the cream has thickened, 5 minutes. Adjust seasoning to your taste.
- Fold each slice of ham or prosciutto in half and line the nonstick cups with 1 slice of meat each. Spoon a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays whole (hint - if you're worried about breaking the egg yolk, crack the egg into a small bowl first, then pour it into the muffin cup). Season the tops of the eggs with salt and freshly ground black pepper and bake in the oven until set, about 15 minutes. Allow the baked eggs to cool in the muffin cups for a couple of minutes before removing them from the pan. Serve immediately.
EGGS AND GREENS BREAKFAST DISH
Start your morning off right with this cheesy egg breakfast dish, saturated with a nutritiously green medley of arugula, chard, and spinach.
Provided by Dorinda Medley
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium-high heat. Saute chard, spinach, and arugula until tender, about 3 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
- Mix eggs and cheese together in a bowl; pour into the chard mixture. Cover and cook until set, 5 to 7 minutes. Season with salt and pepper.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 4.2 g, Cholesterol 401.7 mg, Fat 26.2 g, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, Sodium 483.5 mg, Sugar 1.5 g
BAKED EGGS WITH BEANS AND GREENS
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.
Provided by Colu Henry
Categories brunch, dinner, weekday, weeknight, sausages, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into 1/2-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
- Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
- Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 702 milligrams, Sugar 5 grams, TransFat 0 grams
GREENS AND GRAINS SCRAMBLE
This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it's usually a dish we whip up as a late breakfast on weekdays when we're both working from home and most emails have been returned. It's wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.
Provided by Megan Gordon
Categories Egg Leafy Green Breakfast Brunch Sauté Vegetarian Quick and Healthy Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2, heartily
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.
- Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they're softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.
- Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.
SOUTHERN GRITS AND EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm.
- Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes.
- Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes.
- Serve the grits with the vegetables and eggs. Top with the scallion greens.
Nutrition Facts : Calories 405 calorie, Fat 21 grams, SaturatedFat 7 grams, Cholesterol 445 milligrams, Sodium 231 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 20 grams
SCRAMBLED EGGS AND BEANS (HUEVOS TIRADOS)
If you love eggs and beans, you will enjoy making this simple breakfast dish! This recipe is super easy and all you really need are 2 main ingredients: eggs and refried black beans. It's perfect for those busy mornings when you are on the go!
Provided by Mely Martínez
Categories Main Course
Time 8m
Number Of Ingredients 4
Steps:
- Crack the eggs and slightly beat in a small bowl. Season with salt and set aside.
- Warm the refried beans in a medium-size skillet. If the refried beans are too pasty, add a little bit of water or bean broth to soften them.
- Now, in another non-stick frying pan, heat the oil over a medium-high heat, and pour the eggs. Once they start cooking, add the beans, and mix until they are completely mixed and the eggs are cooked to your liking. Slide the eggs as is, forming an omelet to be served on the plate.
- It's the custom in the State of Veracruz to serve this dish with a side of fried plantains and pickled jalapeño peppers. I also like to add small pieces of cooked chorizo with a warm French roll. If you ever visit the beautiful State of Veracruz, you will find this meal served for breakfast in most restaurants.
Nutrition Facts : Calories 262 kcal, Carbohydrate 14 g, Protein 16 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 327 mg, Sodium 358 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving, TransFat 1 g
FRIED EGGS WITH GREENS AND MUSHROOMS
Fast and versatile, this vegetarian dinner is a winner. Use your choice of kale, collards, or mustard greens. For added speed, use good-quality bagged cooking greens and presliced mushrooms. And pair with toast or polenta.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 15m
Number Of Ingredients 12
Steps:
- Make the sage-chile butter: Melt butter in a saucepan over medium heat. Add sage and red-pepper flakes. Simmer until sage is crisp, about 3 minutes.
- Make the eggs and greens: Heat a large, heavy skillet (preferably cast iron) over high heat. Swirl in oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender, 4 to 5 minutes. Reduce heat to medium. Stir in garlic, then greens and water. Cook, stirring, until greens wilt. Add unsalted butter, and stir until melted.
- Push greens to make 4 wells. Crack 1 egg into each. Season with salt. Cook for 4 minutes. Let stand until whites are set but yolks are still runny, about 4 minutes. Drizzle with sage-chile butter. Garnish with cheese.
GREEN CHILI AND EGG BREAKFAST CASSEROLE
This is easy to make and has a lot of flavor. It goes well with fresh salsa or pico de gallo. This was recently served at an office breakfast and everyone loved it. You should bake this dish only as long as it takes for the casserole to become firm, but remove it from the oven before the top of the casserole turns brown.
Provided by BzyBee
Categories Breakfast
Time 1h
Yield 1 casserole, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Prepare a 2 quart rectangular baking dish by spraying it with a non-stick cooking spray.
- Break the eggs into a large stainless steel mixing bowl and whisk until eggs are light and fluffy. Stir in remaining ingredients and blend thoroughly. Pour mixture into the baking dish, place dish into oven, and bake for 50 minutes or until center is firm.
- Allow the dish to cool for 10 minutes before serving.
Nutrition Facts : Calories 299.1, Fat 18.3, SaturatedFat 9.5, Cholesterol 302.5, Sodium 808.3, Carbohydrate 9.9, Fiber 0.8, Sugar 0.8, Protein 23
THE BEST BREAKFAST EGG BAKE
Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
- Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
- Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
- Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.
EGGS AND GREENS BREAKFAST DISH
Start your morning off right with this cheesy egg breakfast dish, saturated with a nutritiously green medley of arugula, chard, and spinach.
Provided by Dorinda Medley
Categories Breakfast Eggs
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium-high heat. Saute chard, spinach, and arugula until tender, about 3 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
- Mix eggs and cheese together in a bowl; pour into the chard mixture. Cover and cook until set, 5 to 7 minutes. Season with salt and pepper.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 4.2 g, Cholesterol 401.7 mg, Fat 26.2 g, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, Sodium 483.5 mg, Sugar 1.5 g
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- Season with salt and paprika and cook over medium low heat until tomatoes are tender, stirring occasionally. Now reduce the heat a bit.
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From themediterraneandish.com
4.9/5 (32)Category BreakfastCuisine MediterraneanCalories 230 per serving
- In a 10-inch pan or skillet with a lid, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sliced brussels sprouts and sprinkle with a dash of kosher salt. Cook for about 5 to 6 minutes, tossing occasionally until they soften and gain some color (I like a little bit of char).
- Reduce the heat to medium. Add the onions and garlic, and cook, tossing regularly for 3 to 4 minutes until softened (don’t let the garlic burn though, manage the heat as you need to).
- Add the kale and toss for 5 minutes until it wilts a little (you may have to add it to the pan in stages). Add the spinach and toss to combine. Season with a pinch of kosher salt.
- Add the spices and toss to combine. Add ½ cup of water. Turn the heat to medium-low. Cover and let cook for about 8 to 10 minutes until the kale has completely wilted. Stir in the lemon juice.
GREENS EGGS AND HAM RECIPE | BON APPéTIT
From bonappetit.com
4.9/5 (21)Estimated Reading Time 6 minsServings 6
- Place a rack in middle of oven; preheat to 400°. Toss bread and oil in a 13x9" baking dish; season with salt. Bake until golden brown and crisp, 18–22 minutes. Let cool. Reduce oven temperature to 325°.
- Meanwhile, bring a large pot of heavily salted water to a boil. Remove tough ribs and stems from greens; discard. Add leaves to pot by the handful, pushing down with a spoon to submerge before adding more. Cook until all greens are just wilted, 1–2 minutes (it’s okay if the water does not come back to a boil). Drain in a colander, then rinse under cold running water until cool, about 30 seconds. Squeeze out as much water as possible with your hands. Transfer greens to a cutting board and coarsely chop.
- Set pot over medium heat and cook bacon, stirring often, until golden brown and crisp, 10–12 minutes. Add scallions, garlic, and chiles and cook, stirring often, until scallions and garlic are softened but not browned, about 3 minutes. Add greens and 1 tsp. salt and stir to coat. Remove from heat and mix in cream, dill, and 2 oz. Parmesan.
- Spoon greens mixture evenly over croutons, allowing some croutons to peek through. Drizzle any sauce left in pot over. Using a spoon, create 6 deep divots in greens mixture and crack an egg into each one. Season eggs with salt and pepper.
13 BEST EGG RECIPES FOR BREAKFAST | EASY EGG ... - NDTV FOOD
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MEXICAN EGGS IN PURGATORY RECIPE - GRACE PARISI | FOOD & WINE
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5/5 Category EggsServings 8Total Time 30 mins
- Preheat the broiler and position a rack about 8 inches from the heat source. In a blender or food processor, add the husked tomatillos, poblano, chopped cilantro, chopped scallions and chicken broth and puree until smooth.
- In a large, shallow flameproof casserole or skillet, cook the bacon in the olive oil over high heat until the bacon is browned, about 4 minutes. Add the minced garlic and cook for 30 seconds, until fragrant. Add the tomatillo puree and cook over moderate heat until the sauce is thickened and dull green, about 15 minutes.
- Using the back of a spoon, make 8 depressions in the tomatillo sauce. Remove the casserole from the heat and carefully crack the eggs into the depressions. Sprinkle the eggs and tomatillo sauce with the 2 tablespoons of Cotija cheese. Broil the dish until the egg whites are set but the egg yolks are still runny, about 4 minutes. Garnish with more Cotija cheese and the sliced scallions and serve right away with warm corn tortillas.
WILTED GREENS AND EGGS | BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Calories 364 per servingTotal Time 30 mins
- In a 12-inch skillet heat oil and garlic over low heat for 1 minute. Brush some of the warm garlic oil over bread slices; set bread aside.
- Stir vinegar, brown sugar, and the 1 teaspoon paprika into the remaining garlic oil in skillet. Stir over medium heat until sugar dissolves. Stir in greens; cook for 1 minute or until lightly wilted.
- To serve, use tongs to transfer greens to serving plates. Top greens with eggs and cheese. Sprinkle with tarragon. Drizzle any remaining dressing from skillet over salads. Serve with toasts and, if desired, sprinkle with additional paprika, salt, and pepper.
HEALTHY BREAKFAST: 8 GREAT WAYS TO EAT MORE GREENS - KITCHN
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Estimated Reading Time 3 mins
- Green Smoothies – This is still one of our favorite ways to add some greens to our breakfast. If it sounds gross to you, just give it a try once. Spinach with pears and ginger is one of our favorites.
- Green Frittatas – Greens are great with eggs. Really, truly, fantastically great. We usually add a handful of beet greens, swiss chard, or whatever other green we have on hand and let it wilt for a few minutes before pouring in the eggs.
- Green Eggs and Polenta – Along the same line, try sautéing some greens with a little garlic and a pinch of red pepper flakes and serving this with a scoop of creamy polenta and a fried or poached egg.
- Green Breakfast Casserole – Eggy, rich breakfast casseroles are one of our favorite make-ahead breakfasts for brunches or just eating throughout the week.
- Green Toast – This is one of the simplest and quickest ways to eat a few greens on the way out the door. You can wilt a batch of greens ahead of time or just pile on the fresh greens.
- Green Hash – Cook some chopped greens along with your potatoes, onions, bacon, and eggs for a version of breakfast hash. Besides adding a few more nutrients, we actually really like the way the earthy flavor of greens like chard and kale pair with the creamy potatoes and sweet onions.
- Green Breakfast Burrito – Another good one for eating on the go. Just wrap up some greens in your burrito along with a scoop of rice, some scrambled eggs, and a sprinkling of cheese.
- Green Oatmeal or Congee – Savory oatmeal or creamy rice porridge (congee) is a blank slate for greens and other veggies. Delicate greens and herbs will wilt right into the hot porridge without needing more cooking.
GREEN BEANS WITH EGGS, CHILES AND CILANTRO RECIPE - DMITRY ...
From foodandwine.com
5/5 Total Time 30 minsServings 8
- In a large saucepan of boiling salted water, cook the green beans until tender, 6 minutes. Drain and let cool. Transfer to a bowl.
- In a large nonstick skillet, melt the butter in the oil. Add the onion and cook over moderate heat, stirring, until softened, about 6 minutes. Add the eggs and season with salt and pepper. Cook over moderate heat, stirring, until the eggs are scrambled, about 3 minutes. Add the eggs to the beans.
- Stir in the chopped cilantro, walnuts, garlic, jalapeño, red chile and dill seeds. Season with salt and pepper. Garnish with cilantro sprigs just before serving.
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4.6/5 (79)Total Time 35 minsCategory EggsCalories 210 per serving
- Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
- Melt the butter or ghee in a 10-inch sauté pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
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12 OF THE HEALTHIEST FOODS TO EAT FOR BREAKFAST
From healthline.com
- Eggs. Eggs make a simple, nutritious breakfast choice. They’re an excellent source of protein, which helps support muscle synthesis. Since protein takes a while to digest, it also helps keep you feeling full (1, 2).
- Greek yogurt. Greek yogurt is a great option if you’re looking for a quick breakfast. It’s made by straining whey and other liquid from milk curds, which produces a creamy product that’s more concentrated in protein than regular yogurt (8).
- Coffee. Aside from water, coffee is the world’s most popular beverage. Approximately 85% of Americans drink coffee on a regular basis (12). It’s high in caffeine, a molecule that promotes alertness, improves mood, and increases physical and mental performance.
- Oatmeal. Oatmeal is a classic breakfast option — and it’s nutritious to boot. It’s made from rolled or steel cut oats, which contain a unique fiber called beta glucan.
- Chia seeds. Chia seeds are extremely nutritious and a great source of fiber. In fact, just 1 ounce (28 grams) provides an impressive 10 grams of fiber per serving (24).
- Berries. Berries — including blueberries, raspberries, strawberries, and blackberries — are delicious and packed with antioxidants. Most are high in fiber, which promotes fullness.
- Cottage cheese. Cottage cheese is a fantastic high protein breakfast item, packing an impressive 24 grams of protein per cup (220 grams) (41). A high protein breakfast is linked to greater fullness and reduced hunger.
- Whole wheat toast. Share on Pinterest. James Ransom/Offset Images. If you prefer a simple breakfast in the morning, give whole wheat toast a try. Whole grain toast is high in fiber and complex carbs, which digest slowly and don’t rapidly raise blood sugar levels (44, 45).
- Nuts. Nuts of all types are high in magnesium, potassium, and heart-healthy monounsaturated fat. They’re also a great source of antioxidants (47, 48, 49, 50).
- Green tea. Green tea is a soothing drink to get you going in the morning. It contains caffeine, which improves alertness and mood. One cup (240 mL) provides only 35–70 mg of caffeine, which is about half the amount in the same serving of coffee (62).
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