Green Eggs

This is my farmer’s breakfast. Normally from March to November, when there is almost always fresh greens coming out of the gardens or greenhouse, I eat this and drink a latte for breakfast.

It’s full of nutrients, tastes great and is relatively quick to make.  I have active days and this helps me make it through to lunch without feeling hungry. I’m sure it’s the greens that make all the difference.

You can pack a lot of greens into this dish. I usually just grab two large handfuls. Feel free to play with the quantity or use more when you have more on hand.

Don’t forget to try boosting the flavour and nutrition by adding some fresh herbs like basil, cilantro or thyme.

You can also use heartier greens like cabbage and “big” kale or veggies like broccoli, sweet peppers and zucchini when those are in abundance but they take a bit longer to cook.

If you are physically active like me, three eggs is just right. If you prefer less, you can serve two or three people with this amount or eat part of it fresh and put the leftovers in the fridge. Just reheat the leftovers and make a breakfast wrap.

Note: You need a oven safe pan for the method described below. If you don’t have one turn the eggs with a spatula a few times as they cook.

Green Eggs


  • 3 eggs
  • 1 tbsp milk or water
  • 4 to 6 cups greens and fresh herbs - spinach, baby kale, arugula, mizuna, mizuna, turnip tops, beet tops, Swiss chard, cilantro, basil, thyme, etc washed and chopped
  • 1 to 2 tbsp butter or cooking oil
  • salt and pepper to taste


  1. Crack eggs into a bowl, add milk/water and salt and pepper. Scramble.

  2. Melt half of the butter to the pan under medium heat. Add herbs and greens. Saute for a minute or two. Turn/stir greens a few times to ensure they all cook evenly.

  3. Add the 2nd half of the butter to the pan and stir until butter is melted and evenly spread. 

  4. Adjust the placement of the greens so that they are evenly spread in the pan. Pour scrambled eggs over top. 

  5. Preheat the oven for broiling.

  6. Cook the bottom half of the eggs on the stove top with medium - low heat.

  7. Once you can see that the edges are cooked. Move the pan into the oven to broil the top. It should take about 4 minutes to finish cooking. 

  8. Serve hot on its own or make a wrap and take it to go!