This is one of the first recipes I developed on my own and it’s the one I still turn to when I want something simple and clean for a breakfast or weekend brunch. I streamed myself preparing this once to the Michigan crew and someone said that they’d watch this every day if this was all I did, which was a very kind thing to say. It’s nice to have little reminders that people care about you, even if they’re thousands of miles away.
- Start heating up olive oil in a pan over medium-high heat.
- Dice an onion and toss it in the pan. Turn down the heat to medium-low and keep stirring every minute or so. Once onions begin turning clear, add salt and optional hot sauce, to taste.
- If you want carmelized onions, keep cooking at low for another 10-15 minutes.
- Roughly chop some leafy greens: arugula, kale, and spinach are all good options. Toss with olive oil and salt.
- Spread the greens evenly over the onions in the pan, and form small depressions where the eggs will go. If you’re using kale, cover the pan for a minute or two to let it soften up.
- Crack 2-4 eggs over the greens mix and grind some pepper over the top. Optionally garnish with diagonal cut green onions.
- Cover and let steam. Turn off the heat when egg whites turn opaque. Uncover and serve once yolks are firm enough for your taste.
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