Eggs In A Hole typically place the egg in the middle of a slice of bread. I like to place mine in the middle of a bed of greens, the kind that would make any rabbit (and veggie-loving human) happy.

It’s a fast and easy breakfast, lunch, or dinner, and pretty healthy, too. You get 2 cups of leafy greens in this meal, heart-healthy olive oil, and a great source of protein in the egg. And, did I mention, it is fast and easy?

 

 

Egg In A Rabbit Hole (Egg with Kale & Spinach, Topped With Cracked Pepper & Sumac)

1 cup Kale, torn into pieces
1 cup Spinach
1 egg
1 scallion, sliced (or 1 tablespoon finely chopped onion)
2 tablespoons Extra Virgin Olive Oil, separated
¼ teaspoon Cumin (or more to taste)
¼ teaspoon Italian Seasoning
¼ teaspoon Sea Salt + more to taste
Sumac, to taste
Freshly Cracked Pepper. to taste

Heat 1 tablespoon of oil in a small nonstick skillet. Add kale, scallion, 1/4 teaspoon of sea salt, cumin, and Italian seasoning. Sauté about a minute over medium-high heat.

Add ¼ cup of water and the spinach. Cover and allow to steam about a minute more, to wilt the kale and spinach.

Uncover skillet, return heat to high to make sure all the water gets cooked away. Create a space in the middle of the greens. Add 1/2-1 tablespoon of oil in the middle and let it get nice and hot.

Crack the egg right into the hole you made. Let the bottom cook, tilting the skillet, and lifting or poking into sections of the egg white to let the egg white set as much as possible.

With a large spatula, flip the entire thing -eggs and greens together- carefully. Turn the heat off immediately. The remnant heat on the skillet should be just enough to cook the egg over easy.

Top with a liberal sprinkle of sumac and freshly cracked pepper. Salt to taste.

I like runny yolks, but if you prefer a firm yolk, just leave the heat on and cook a little further.