Eggs in a Nest

Here's a great way to use up all those greens Allie mentioned having in her fridge. You can use collards, kale, swiss chard or spinach for this recipe. The only adjustment is how long to cook the greens themselves as spinach can overcook quickly, and collards can be tough if undercooked. My family prefers this served over high-fiber pasta, but works over brown rice just as well. Deciding on how many eggs to poach depends on your appetites. We've found that adults generally eat 2 eggs. Keep in mind though, that this isn't a great leftovers meal, so extra eggs are unnecessary.

Eggs in a Nest

1-2 tablespoons olive oil

1 onion, diced

2 carrots, peeled and chopped

3 cloves garlic, minced

5 sun-dried tomatoes, chopped and steeped in about 1/2 cup hot water

1 big bunch of greens of your choice, washed and chopped

Up to 6 eggs

Start rice or water for pasta. Saute the onion and carrots in olive oil until tender, season with salt. Add garlic and cook for about 1 minute, add tomatoes and steeping liquid, then the greens. Stir and cover until the greens wilt, and are nearly completely cooked. Check seasoning. Use the back of a ladle to create little indentations in the greens mixture. Crack an egg into each indentation, season each egg with salt and pepper, then cover the pot to poach the eggs. They are best when the whites are set and yolks are still runny. Serve immediately over the noodles or rice, and top with parmesan cheese (if desired).