Recipe: Scrambled Eggs & Mustard Greens on Toast

Weekday Breakfast Recipes from The Kitchn

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Phew. It's been a busy week at our farm. The temperatures have reached the mid 90's, we've been putting in 14 hour days, and I'm ashamed to admit that recently we've been skipping breakfast so we can get our morning harvest done before the heat of the day. This is obviously not a good thing. A hungry farmer is almost worse than and under-caffeinated one!

The solution is breakfasts that are quick and easy, and one of our favorites at the moment is scrambled eggs with mustard greens over toasted bread. It's hearty and keeps us fueled and energized until lunch.

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We have learned the hard way that we are pretty useless unless we eat a hearty breakfast. Our latest solution, which seems to be working out well (fingers crossed!) is that I come in from the fields around 7 am to whip up breakfast while my husband continues to work. We then eat together and head back out to finish the morning chores.

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I don't know about you all but I am a huge fan of mustard greens. They were not a staple in my diet growing up, but now I can't seem to get enough of their spicy bite. Any chance I get, I'll throw a handful of fresh mustard greens into a recipe — everything from salad dressings and pesto to even topping my burgers with a few leaves. Their uses are diverse and delicious.

These simple breakfast toasts have become a new favorite way to enjoy this tasty green and I hope you all love these as much as we do. Pour some extra strong coffee, whip up this breakfast and get ready to tackle your day! Enjoy.

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Scrambled Egg & Mustard Greens on Toast

Serves 4

2 tablespoons olive oil
4 cups roughly chopped mustard greens
1/2 medium red onion, diced
1 clove garlic, minced
6 large eggs
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon fine sea salt
Pinch of black pepper
1 small baguette or crusty bread, sliced
3 radishes, thinly sliced, to garnish
A few sprigs of fresh parsley, chopped, to garnish
Hot sauce, to garnish

Heat the oil in a large skillet over medium heat. Add the mustard greens, red onion and garlic. Sauté for about 3 minutes, just until greens are wilted and onion and garlic are fragrant.

Meanwhile, whisk together the eggs in a large bowl. Season with crushed red pepper flakes, salt and pepper. When the greens are ready, add the eggs to the skillet. Cook, stirring occasionally, until the eggs are scrambled and fully cooked, 3 to 4 minutes.

While eggs scramble, toast your bread in a toaster oven or regular oven until lightly browned.

To serve, scoop the scrambled eggs onto the toasted bread and garnish with sliced radishes, chopped parsley and a drizzle of your favorite hot sauce.

Recipe Notes

  • Feel free to sub mustard greens with another spicy green such as arugula if you cannot fine mustard greens at your local farmers market or grocery store.

Per serving, based on 4 servings. (% daily value)
Calories
194
Fat
14.1 g (21.6%)
Saturated
3.3 g (16.5%)
Trans
0 g
Carbs
6 g (2%)
Fiber
2.2 g (8.7%)
Sugars
1.9 g
Protein
11.4 g (22.7%)
Cholesterol
279 mg (93%)
Sodium
421.1 mg (17.5%)

(Image credits: Andrea Bemis)

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