lazy: les oeufs aux épinards

Well, if you put it like that!

Growing up in the Ozark Mountains means that I’ve eaten and continue to eat more “wild edibles“* than greens we grew (or grow) first harvest in spring (the heat of summer is too harsh for delicate, leafy lettuces and spinach here).

Most people figure out certain things like ham goes well with butter; eggs go well with greens! Eggs help neutralize some of the green’s bitterness (if present–some greens are more or less bitter than others).

I enjoy eating toast with Earth Balance Buttery Spread along with it, almost like “bruschetta” (gobble, gobble!)!

Eggs and Spinach:

  • 1-2 eggs per person
  • 2C spinach per person
  • .5T EVOO
  • salt & pepper to taste
In a skillet, toss in the spinach, salt (this helps “wilt” or sweat out the moisture and seasons) and EVOO, toss so it won’t stick as it’s cooking. It cooks down a lot.
In a small container, crack your eggs and whisk. Pour over hot, fried spinach and continue scraping with a spatula to “scramble” the eggs together with the greens (alternately, cook as an omelet; mum wanted me to perfect omelet-making and I could do a reasonable job by age 9 or 10 but I hated the “perfectionism” demanded–I rebel as an adult and do “scrambles”–tastes the same!).

* Very worth the read if you’re interested in the region, culture or botany, in general.


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