Houston Spring Greens and Yard Eggs

April 4th 2018 – Houston spring greens and yard eggs

In the life insurance world, the subject of health is always on the list of topics we have to discuss. Eating a diet packed with fresh vegetables is one of the primary ways you can lose weight, improve your health, improve the quality of your life and, yes, get a better rating on your life insurance policy!

I am not a professional chef, I just like to cook (and LOVE to eat). I also like to find ways to make very flavorful dishes that are also healthy. Right now, my spring greens are exploding in the garden. The picture here is a dish I made recently by wilting a bunch of greens with a little onion in olive oil. I topped it with a ladle of marinara (made by my youngest daughter and I), a couple of yard eggs and finished with some good Parmesan. Even though it looks decadent and rich, there is about a ½ inch layer of achingly fresh greenery below the eggs. It was incredibly flavorful and satisfying. A cup of black coffee (or two) rounded out the breakfast. Took all of about 15 minutes to prepare.

In short, I got a low carb breakfast loaded with vitamin-packed veggies and high quality protein. I used garden produce, but you could recreate easily by grabbing some of this at the grocery or farmer’s market (One of my favorite places in the universe is Canino’s market here in Houston on Airline Rd near the junction of 45N and 610…on the north side of downtown).

Ingredients:
1 large handful each of spinach, arugula, and chard (or whatever you have available), washed with stems removed
1 green onion, chopped or ¼ of chopped onion
2 eggs
A bit of olive oil to saute
½ cup (or so) of marinara sauce
Parmesan to finish (to taste)
Salt and pepper to taste

Cooking Directions:
1. Put oven on high broil.
2. In a medium skillet, heat olive oil and add onion.
3. Saute onion for about 2 minutes.
4. Add washed greens, toss with tongs until wilted (they reduce A LOT in size).
5. Season a bit with salt and pepper.
6. Add marinara and spread around on top.
7. Cook until marinara is bubbling (2 minutes).
8. Crack eggs on top (you can leave yolk intact or scramble).
9. Let bubble for a minute or so and then place under the broiler until eggs are done
10. Remove from oven and shave parm over the top. Adjust seasoning.
11. Enjoy! (If you don’t mind a couple of carbs, serve with a piece of toasted sourdough bread and break the yolks. Yikes!)