Fried Eggs with Wild Greens and Onions

Fried Eggs with Wild Greens and Onions

photo by recipe author

Servings: 6
Preparation Time: 35 minutes

• ¾ cup virgin coconut oil
• 10 green onions, minced
• 2 pounds mixed greens: such as nettles, lamb’s-quarter, spinach, swiss chard, kale, etc., washed and sliced
• 1 cup chopped parsley
• 1 cup chopped fresh mint leaves
• 6 cloves garlic, smashed and minced
• 1/2 cup water
• sea salt and freshly ground black pepper, to taste
• 6 fresh farm eggs

Heat ½ cup virgin coconut oil in a 5-qt. pot over medium heat. Add onions and cook for 10 minutes. Add greens, parsley, mint, garlic, and ½ cup water; season with salt and pepper. Cook gently, stirring occasionally, until greens are tender, 15–20 minutes. Remove from heat.

Heat ¼ cup coconut oil in an 12″ skillet over medium-high heat. Add more coconut oil if necessary.

Working in two batches, crack eggs into skillet – constantly spooning oil over yolks, until yolks are just set, about 2 minutes.
Using a slotted spoon, transfer eggs to a plate.

Divide greens between serving plates and top each with a fried egg. Grind more fresh pepper and salt on top.

Serve with slices of toasted bread.

Amy from Milford, NE won $50 for this recipe and photo! Submit your coconut recipes and photos here!