Eggs in a nest



I first encountered this recipe in Barbara Kingsolver’s book Animal, Vegetable, Miracle. A friend sent me a slightly different version just weeks later. I finally tried it out today, but I’m not sure why I didn’t get to it sooner. It’s incredibly easy to prepare and simply delicious!

Serves 1, but can easily be “scaled up” to feed the whole family.


  • Swiss chard (about 4 oz)
  • Green onion
  • 1-2 eggs
  • Small amount of oil for sauteing
  • Salt and pepper to taste



  • Remove stems from Swiss chard and finely chop. Coarsely chop greens.
  • Finely chop green onion.
  • Saute Swiss chard stems and green onion in a small amount of oil for 3-5 minutes.
  • Once softened, add Swiss chard greens. Season with salt and pepper.  Saute 2 minutes, stirring occasionally.
  • Make a well in the cooked greens for each egg. Crack an egg into each depression. Cover pan and cook until egg whites are set, 3-5 minutes.

When served with a homemade dinner roll, a handful of fresh strawberries from Peace Valley, and a glass of milk from Sparkman’s, a simple meal turned into a luxury of local eating.