- Serves 1
Spring in the Northern reaches of the Rocky Mountains is by definition unpredictable. Warm days of temperatures in the 60s and 70s can be chased away by a sudden snowfall. Snow gives way to rain; mud ensues. And when warm-ish days return, nights and early mornings can still be downright chilly.
On such workdays, a warm breakfast that comes together in a flash - and that is not oatmeal - is just right. I used to make this with a slice of grilled bread on which to rest everything, but recently stumbled onto using a corn tortilla instead. Toasted in a dry skillet, it has a fraction of the carbs of bread, along with 3 grams of dietary fiber (12% of one’s %DV) and 2 grams of protein. The tortilla deliciously absorbs the luscious juices and yolks.
1 corn tortilla
2 ounces olive oil
2 handfuls of Super Greens - the blend I like contains baby chard, kale, and spinach
Pinch of red pepper flakes
1/2 teaspoon sea or kosher salt
A few grinds of pepper
2 eggs, poached
- Begin heating a small pan of water in which to poach the eggs. Add a pinch of salt to keep the whites from wandering about.
- At the same time, begin warming a small skillet over medium heat. When hot, add the tortilla. Toast it on both sides for about 2 minutes each until nicely browned. Remove it to a plate.
- Add the olive oil to the skillet and allow it to warm.
- When the water comes to a simmer, gently drop the eggs into it.
- As soon as the eggs begin to turn opaque, toss the greens into the skillet. They may look like too much, but they’re going to cook down significantly. Add the seasonings and stir the greens about so they cook evenly. When done, taste them and adjust seasonings if necessary. Use tongs to transfer them to the tortilla.
- With a slotted spoon, lift the eggs out of the water and nestle them atop the greens. Pour the pan juices and olive oil over them.
- This is so good that I don’t even mind leaving the dishes until I get home at the end of the day. They’re always waiting.