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Green Eggs (no ham)

Use eggs from happy hens who have been allowed to dine on bugs and worms. This natural diet increases their anti-inflammatory fat content (Omega 3's). Remove the pan from the heat just before the eggs are completely set and they'll be perfect by the time you serve them.  This recipe is from my talented colleague Becky Boutch. These eggs can be rolled up in a chapatti or tortilla for a different presentation.

1 -2 large Swiss chard leaves
5 eggs
1 tablespoon of water or milk 
1 tablespoon butter
-  teaspoon sea salt (depending on saltiness of cheese used)
cup grated cheese (optional)

  1. Wash the chard leaves gently in cold water. You don't need to add water to the pan as the water clinging to the leaves will give enough moisture. Put the chard  in a skillet and turn on the heat to high and shake the pan until the leaves have wilted. Drain and chop.  Set aside.  Clean skillet.  
  2. Whisk together the eggs, and liquid in a glass bowl.  
  3. Heat skillet over medium heat.  Add butter; when it sizzles but doesn't brown, add the eggs.
  4. Using a heatproof rubber scraper, gently stir the eggs as they cook, lifting the curds from the bottom of the pan.  When the eggs are nearly cooked, add the chard, salt and cheese.  
  5. Remove from the pan when the eggs appear light and fluffy, but still shiny and wet.  Serve immediately.
Preparation time: 10 minutes
Makes 4 servings
From Feeding the Young Athlete (by Cynthia Lair; Readers to Eaters, 2012)


Esther Garcia-Cuellar
Great tips! Cynthia, I would love to know more about how to maintain a cast-iron skillet. I'm afraid mine is going downhill. Thanks for all you do!
April 28, 2011, 8:26 am

Cristina Tebar
I love eggs for breakfast, we usually have that kind of King's Breakfast on sundays (with scrambled eggs, homemade smoothie, olive oil and tomato toast...) and I think I will try this recipe next sunday!
April 28, 2011, 9:00 am

Mr Audio
I am not an egg person but those eggs were delicious. It's always fun going over to the house and putting mic's on all of you. Especially knowing I will be fed. ( smile ) Now can we do something about the Car Dealership next door? sheeesh.
April 28, 2011, 10:45 am

Yum! I'm currently loving omelettes with baby arugula (I only put that in at the very end so it doesn't cook too much), Jack cheese, and the Sunny Paris seasoning from Penzey's. You've converted me to greens for breakfast. =)
April 28, 2011, 1:34 pm

Tracey Dunne
I love this site because it's the way I cook daily. Thanks a lot. I just finished eating all but one bunch of the Swiss chard from our garden and am looking forward to the green eggs which I know my husband and co workers will enjoy. Thank you again for having such delightful website.
April 28, 2011, 9:11 pm

Rebekah Kelly
Steve cut you off in the video before you could share what kind of salty cheese you used. I'm curious. What was it? You always inspire me and I'm looking forward to my green eggs/no ham this morning!
April 29, 2011, 2:59 am

Cynthia Lair
Hi Rebekah, WE used asiago cheese.
April 29, 2011, 8:39 am

Nancy Plunkett
Peter and I are now daily Braised Kale addicts thank to Cynthia Spring Greens Cooking class at Two Dog Yoga this past week. Thank you Cynthia and Annie (hostess at Two Dog Yoga, in Lake City, Seattle) for the wonderful class to benefit North Helpline Food Bank! It was a wonderful evening of good food, learning from a true food whisperer, and sharing it all with some lovely neighbors and fans! Thank you!!
April 30, 2011, 8:48 am

Rose Coveney
This brings me back to my childhood. My Mom would make this same dish that you call green eggs with very early new dandelions. They are very sweet at that stage and delicious. The only difference is she would saute the greens first in olive oil and garlic. I absolutely love your show. You people are like an extended family for me.
May 2, 2011, 12:18 am

Rose Coveney
P.S. My next choice in greens would be Escarole. They are wonderful in salad and soup and now I'm going to try them in your green egg recipe. Thank you, you beautiful people for all the chuckles you give me. Rose
May 2, 2011, 12:22 am

Kamryn Kamryn
Glad I've finally found somteihng I agree with!
May 4, 2011, 4:07 am

Diane Carney
Thank you for the promotion of the ladies' beautiful eggs! You can find these eggs from Township 18 Farm at the West Olympia Farmers' Market ( every Saturday 9am-2pm, May-October. Ask for pastured eggs at your local farmers' markets, or better yet, keep a few chickens right in your own back yard! :)
May 6, 2011, 5:57 pm

Jenni Osborne
We live on the Kitsap Penninsula of WA and had an Eagle ravage our chicken coop this year. Now we have to rely elsewhere for pastured eggs - sigh! Love this recipe
May 16, 2011, 7:10 pm

Heaven Heaven
This aritlce is a home run, pure and simple!
October 25, 2011, 8:02 pm

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