Straight forward, simple, and forgiving of interruptions.
My father used to make this when I was a kid. Not for us, for him. So the memories I have of this dish are visual not gustatory, not that most kids want to try leafy greens and eggs- even with cheese melted all over the top. But kids remember and kids become adults. So once I was all grown up those greens eaten in my general vicinity started to appeal and since I never stopped liking eggs or cheese, oh no not cheese, at some point “Dad’s Eggs” started to sound pretty good. It turns out they taste good too and after I eat them I feel marathon ready.
"Dad's Eggs"- Simple Stovetop Eggs with Kale and Cheese
Course: Breakfast, Gluten free, Main Course
Servings: 2 people
- Enough chopped leafy greens to cover the bottom of a 8-10 inch skillet
- 1 tsp olive oil
- Chopped garlic if you wish
- Chopped onion if you wish
- Two eggs or one, or four if you’re sharing
- 4-6 slices cheese. Dad always used sharp cheddar. I use what’s on hand but fuller flavor is usually more satisfying somehow and melty cheese is best- crumbly or hard cheeses don’t fill in the nooks and crannies. Today I used pepper jack.
Saute the greens over medium heat (garlic and onions too if you wish) to desired tenderness. I cook kale the longest, chard slightly less, and spinach hardly at all.
Lower the heat and add the eggs.
Then top the whole thing with the cheese.
Cover the pan and cook to desired doneness, for the whites to cook and the cheese to melt it usually takes around 10-15 minutes, if I’m using cast iron I’ll turn off the heat completely about 5 minutes in. I like my yolks runny but if you forget it’s still good.