You remember the children’s book about green eggs and ham?
Green eggs are a yummy possibility with microgreens!
Green Eggs Recipe
- Microgreens (I used broccoli)
- Oil, butter, or Earth Balance spread
- Sunny Paris Seasoning By Penzeys Spices (adds more green color)
Prepare a frying pan as you normally would for eggs over easy, with oil, butter, or Earth Balance spread.
Heat on medium low briefly to melt the Earth Balance or butter, and then break desired number of eggs into pan (I usually fry two at a time no matter how many I’m making).
Allow the whites of the eggs to firm up enough to form a thin white layer. Sprinkle about 1/4 cup microgreens (handful) over the top and add spices. You can also add a few leaves of baby spinach.
Note 1: I used to put the microgreens in first and added the eggs on top, but found it was hard to cleanly flip the eggs because the stems of the microgreens weave together. If you prefer sunny side up, by all means add the greens first.
Note 2: I noticed the spices intensify if heated in the oil, which is why I added them prior to flipping the egg.
Sunny Paris Seasoning By Penzeys Spices
Flip the eggs when whites have hardened to near the bottom of the yolk. Cook until yolk reaches desired hardness.
I serve on half a toasted bagel spread with Kite Hill cream cheese. Flip over to serve microgreen side up. Finish with salt and pepper, as desired.