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.