Open Arms of Minnesota

Weekly Recipe #251: Greens and Eggs Two Ways

Photo credit: Chotda/Flickr

By Christina Waters, Dietetic Intern

These recipes are designed for CSA share members who find themselves with an abundance of early spring greens, but anyone can turn bunches of arugula, kale, spinach or beet greens into a delicious meal by pairing them with eggs!

Below are two different ideas: the first focuses on a simple greens sauté topped with eggs and balsamic vinegar; the second is an herb and veggie scramble to serve on greens and toast. Either way, you’ll get a healthy, protein-rich meal that’s perfect for spring.

Variations on a Theme: Greens and Eggs

Serves two people

Variation #1: Balsamic Greens and Eggs


  • 2 tbsp. olive oil
  • ½ small yellow onion, chopped
  • 1 clove garlic, minced
  • Pinch of kosher salt
  • 1 bunch of greens (arugula, beet greens, kale, spinach, etc)
  • 4 eggs
  • 2 tbsp. balsamic vinegar
  • Salt and pepper to taste


  1. Remove tough ribs from greens like kale, beets, or chard.
  2. Chop greens into approximately 1” X 3” strips (they will shrink).
  3. Heat half the oil in a skillet over medium heat.
  4. Add onion, garlic and salt and sauté until soft.
  5. Add greens and sauté until wilted.
  6. Remove from heat and divide between two plates.
  7. Add remaining oil to pan.
  8. Cook eggs as desired (scrambled, over hard, fried, etc.).
  9. Place eggs on bed of greens.
  10. Drizzle balsamic vinegar over eggs.
  11. Salt and pepper to taste.
  12. Serve with a toasted baguette if desired.

Variation #2: Dill Eggs on Greens and Toast

  • 2 tbsp. olive oil
  • ½ small yellow onion, chopped
  • 1 clove garlic, minced
  • Pinch of kosher salt
  • ¼ cup peas (frozen or fresh)
  • ¼ cup green beans, asparagus, or broccoli (frozen or fresh), chopped
  • 4 eggs
  • 1 tbsp. dill (about one stalk fresh, stem removed)
  • 1 tbsp. feta cheese
  • Toasted bread of choice (sliced baguette, toast, etc.)
  • 1 bunch of fresh greens (arugula, beet greens, kale, spinach, etc)
  • Salt and pepper to taste


  1. Heat oil in a skillet over medium heat.
  2. Add onion, garlic and salt and cook until tender.
  3. Add veggies and sauté until tender (this will take longer if using fresh or larger pieces).
  4. In a separate bowl, whisk the eggs and dill until blended.
  5. Add eggs to pan and mix until eggs are thoroughly cooked.
  6. Add cheese and fold into eggs.
  7. Toast the bread (butter lightly if desired).
  8. Wash greens thoroughly, pat dry with clean towel and pile onto pieces of toast.
  9. Top bread and greens with egg mixture (Note: some greens will wilt a bit under the heat of the eggs).
  10. Salt and pepper as desired.

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