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Lamb’s Quarters and Tomatoes with Eggs<\/p>\nLamb’s Quarters and Tomatoes with Eggs<\/p>\n
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6 C. greens, cleaned of stems and damaged leaves<\/p>\n
1\/2 C. diced onion, 1\/4\u201d dice<\/p>\n
1 T. olive oil<\/p>\n
Salt<\/p>\n
Freshly ground black pepper<\/p>\n
1 C. diced fresh tomato, 1\/4\u201d dice<\/p>\n
2 T. minced fresh mint or basil<\/p>\n
4 eggs<\/p>\n
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Blanch greens in boiling salted water for 30-45 seconds. Drain, rinse with cold water, and squeeze out as much water as you can from greens (do this in batches using your hands or all at once using a clean dish towel). Roughly chop the blanched greens. Saut\u00e9 onion, lightly seasoned with salt and freshly ground black pepper, in olive oil. When onions begin to turn golden, add chopped greens and tomato. Mix well. When greens are hot, taste and add salt or freshly ground black pepper as needed. Stir in mint or basil. Spread greens evenly over bottom of the pan and make an indentation for each egg in greens. Break one egg into each hole, lightly season with salt, turn heat down to low, and cover pan. Cook until egg whites just solidify and yolks are still liquid. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Lamb’s Quarters and Tomatoes with Eggs 6 C. greens, cleaned of stems and damaged leaves 1\/2 C. diced onion, 1\/4\u201d dice 1 T. olive oil Salt Freshly ground black pepper 1 C. diced fresh tomato, 1\/4\u201d dice 2 T. minced fresh mint or basil 4 eggs Blanch greens in boiling salted water for 30-45 seconds. Drain, rinse with cold water, and squeeze out as much water as you can from greens (do this in batches using your hands…<\/p>\n