Breakfast doesn't have to be some carb-laden meal that makes you want to jump right back in bed. Since it's long been touted as the most important meal of the day, we're here to bring you a better breakfast- something full of protein, fiber and necessary nutrients that'll get you through the day. You can use any kind of hearty greens you like, but since we have so many beautiful winter greens in store right now we picked a mixture of chard and kale.
To make this breakfast skillet you will need: 2/3 cup Greek yogurt 1/2 teaspoon fresh garlic, minced 2 tablespoons unsalted butter 2 tablespoons olive oil 3 tablespoons leeks, chopped (white and pale green parts only) 2 tablespoons chopped scallions 10 cups chopped greens (we used a mix of chard and kale) 1 teaspoon lemon juice 4 eggs 1/4 teaspoon crushed red pepper sea salt
In a small bowl mix yogurt, garlic and a pinch of salt. Preheat oven to 300°. Melt one tablespoon butter with oil in a large skillet over medium heat. Add leeks and scallions and reduce heat to low. Cook until soft, about 8-10 minutes. Add greens, lemon juice and a pinch of salt. Increase heat to medium-high and cook, turning frequently, until wilted, about 5 minutes. Transfer greens mixture to a 10-inch skillet that is oven proof, leaving excess liquid behind. Make 4 deep indentations in the center of the greens. Carefully crack one egg into each indentation, being careful not to break the yolks. Bake for 10-15 minutes, until egg whites are set.
Melt remaining one tablespoon of butter in a small saucepan over medium-low heat. Add pepper and a pinch of salt and cook until butter starts to foam, 1-2 minutes. Spoon yogurt over greens and eggs and drizzle with spiced butter.
