Jump to Eggs and Greens Recipe
Here we go! I’m back with less rambling, more food (Or maybe just as much rambling plus the food. I tend to ramble.). This perfectly simple Eggs and Greens recipe is a great way to start the day with protein and veggies.
Among other kitchen staples, I’ve replaced my Instant Pot, my Vitamix, and my cast iron so I’m back in business. Oh, and my camera too. Got such a fancy new camera the checker at Costco asked if I’d taken a class for it. Uh, no. I told her I had experience with a previous camera just like it which is mostly true. She didn’t need to know I definitely never took a class for that one either. So, like my brain, I’m sure I only used about 5% of the camera’s capability. Maybe I’ll make it a goal to up it to 10% with this new one. I doubt I’ll take a class though. Maybe I’ll watch a YouTube video. We’ll see.
In case you have yet to jump on the Instant Pot bandwagon, I’ll give you my top three reasons (there are many more) to have one and see if they resonate at all. If not, don’t feel pressured (get it? I know, I pretty much only crack myself up.) to buy one. You do you. Fast and easy may not be your thing and you can still make everything without one, including this recipe.
My top 3 reasons to own an instant pot
- You can cook frozen boneless chicken breasts in under 30 minutes, start to finish, without having to thaw them first. Just throw them in with some sauce or broth and seasonings and wait (but not for long!) for the magic to happen.
- Sauces, soups, and chili’s taste like they’ve been slow cooked for hours in less than an hour.
- Soft and hard-boiled eggs cook and peel like a dream.
Because of #3, I’m far more likely to fix soft-boiled eggs in the morning. It’s my favorite way to eat them and my whole family likes them so I’m happy to have found a super lazy way to fix them. All I have to do is pour some water in the pressure cooker (aka Instant Pot), lay the eggs on the rack and set the timer. Then I can totally leave it, prepare my greens, yell at children to get ready for school, or (if I’m feeling particularly helpful) even make a child’s school lunch, and come back to it when I hear beeping. It only takes about 10 minutes, start to finish.
Truth be told, the rest of the family generally refuses the “greens” part of this recipe and that’s fine. I really like them with the eggs though and sautéing them down a bit is a great way to pack a ton of nutrients into your day first thing in the morning. For maximum health benefits and to ward off vampires, I also like to grate in some fresh garlic at the last-minute although I tend to skip it if I have to have immediate close interaction with other humans. Arugula and spinach are my favorite greens but this will work with kale, mustard greens, chard, etc.
Eggs and Greens
(1 serving – multiply recipe as needed)
1/2 tablespoon olive oil
2 cups (approximately) fresh spinach, arugula, kale, or other dark leafy greens, any combination
1/2 clove garlic, grated (optional)
freshly ground pepper
If you don’t have a pressure cooker, here are some traditional instructions from Ina Garten on how to make soft-boiled eggs. Instant Pot users proceed to the following steps.
Place 1 – 2 cups water in the bottom of the Instant Pot and place up to 8 eggs on the rack.
Seal the top (make sure you have the rubber seal in there, I’ve forgotten it to put it back in after washing it more times than I care to admit) according to manufacturers instructions. Choose the Manual setting and set the time for 3 minutes.
It should take approximately 7 minutes to pressurize then it will start the 3 minutes cooking time. For soft-cooked eggs, use the quick release method as soon as the 3 minutes are up, venting immediately and letting the steam out (I place a dish towel over the vent to contain the moisture), then remove the eggs and rinse under cool water. When they’re cool enough to handle you can peel them. If you like your eggs a little more cooked, leave them in on the Keep Warm setting for an extra minute or so, then use the quick release method.
Meanwhile, about 5 minutes before you expect your eggs to be ready, heat olive oil in a saute pan over medium-high heat then add greens (make sure they’re pre-washed and dry).
Add salt and pepper to your liking. If you’re adding fresh garlic you can grate it in now too. Saute the greens until they are cooked through, this will only take a minute or so. Transfer to serving bowl or plate.
Peel eggs and place on top of greens.
Finish with a little more salt and pepper and enjoy a healthy breakfast!
From my favorite band whose members happen to be Irish…
HAPPY ST. PATRICK’S DAY!
4 thoughts on “Eggs and Greens”
This looks fantastic. I’ve held off getting an instant pot but the ‘pressure’ is on! I know I’d love it. Could I can my rice cooker? So good to see you back, Molly. I hope you and the family are doing well and recovering from your trauma.
Thanks, Molly, we are doing well :). The instant pot does a great job with rice! The only reason to keep your rice cooker would be if you want to cook rice for something you’re making in the instant pot at the same time.
Molly, thank you for this recipe! We love greens and I have never really learned to cook them. Now, I really want to try this recipe!
My daughter only likes warm boiled eggs, which takes so long before school, especially when we’re getting out the door by 7:15 (you’ll see next year!). I, too, feel the “pressure” to get an Instant Pot now.
Erica! I’m glad you’re inspired – I think the Instant Pot can definitely make life easier :).
And I am so not looking forward to that early start time next fall…!