Chef Lise’s seasonal box creation: a simple breakfast for one that lets the season’s freshness shine!
Ingredients:
- Collard greens
- Onion greens
- Poblano pepper
- Halved Roma tomatoes
- 2 Eggs
- Feta
- Olive oil
- Vinegar
- Salt & Pepper to taste
- Chilli oil
Instructions:
- Add Romas to a sheet pan covered in chilli oil and salt and pepper and broil in the oven until charred.
- While the tomatoes are cooking, cut collard greens into ribbons by rolling them into a tube and thinly slicing. Do the same to the poblano's and the onion greens.
- Add Veggies to a hot pan with oil, add salt and pepper. Saute on medium until wilted. Once the greens are hot and half cooked, add vinegar to steam.
- When Roma's are done, add tomatoes into the pan and mash into the mixed greens.
- Create two nests in the greens and crack your eggs in and cover. Cook on low, covered, until eggs are medium cooked with a runny yolk.
- Remove from heat and fish with crumbled feta and chilli oil!
Tip: Encouraged to eat it with a bread napkin to soak up the saucy goodness!
