Simple Sauteed Greens With Over-Easy Egg

 Eggs over greens.jpg

Some of my most favorite recipes are born of necessity. One day recently I went to the fridge to find some breakfast on a day when it had been too long since our last grocery store trip. My stomach was rumbling, but all I saw was an assortment of leftover greens, a few condiments, and a carton of eggs. How in the world would I make something I’d actually want to eat out of that?

Even though it has been years since our family started cutting processed food and I dropped all my weight (70 pounds!), in moments like this one I still can’t help but think of the fast food place down the street, or wonder what the number is for that pizza delivery I heard was good. Old habits die hard, I guess?

Thankfully, I have become used to silencing those voices. I remembered that while the convenience is nice, the feeling I get after eating junk food sure isn’t, and when it comes down to it I really don’t enjoy eating those things anymore. It’s amazing how delicious real food can taste! So, I grabbed those greens, that sweet potato, and that carton of eggs and made the most simple yet delicious breakfast. I loved it so much that I have made this easy meal a few times per week since, sometimes even for lunch.

Simple Sauteed Greens With Over-Easy Egg


  • 1 tablespoon butter (preferably from grass-fed cows) or coconut oil
  • 1/2 cup chopped kale
  • 1/2 cup chopped cabbage (you can use whatever greens you would like in place of the kale and cabbage)
  • 1 roasted sweet potato, cut into bite-size pieces.
  • salt and pepper to taste
  • 1 egg


  1. Melt butter or coconut oil in a large pan.
  2. Add kale and cabbage and saute until starting to get soft.
  3. Add sweet potato and cook until greens are soft and the sweet potatoes are warmed through. Place in a bowl and set aside.
  4. If needed, add a little more butter or oil and then crack an egg in the pan, being careful not to break the yolk. Sprinkle with salt and pepper.
  5. Once the white is nearly cooked, flip egg, being careful to keep the yolk intact.
  6. Cook second side just for 1-2 minutes, and then top the greens with the egg.
  7. I like to let the runny yolk mix in with my greens, but if you prefer a harder egg, you could definitely do that, too. Enjoy!


Emily Allen - Integrative Nutrition Health Coach.jpg

Emily Allen is a former obese girl turned Integrative Nutrition Health Coach. She lost 70 pounds by cutting processed food, an experience she documented on her site, Emily now teaches families how to cut processed foods and live their healthiest lives. She teaches cooking classes, does public speaking about healthy living, and has even appeared on local news programs featuring her recipes. Emily believes that anyone can live a healthier life, no matter their schedule or budget. You can find her on her site, on Instagram, onPinterest, and on Facebook.

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2 Responses to Simple Sauteed Greens With Over-Easy Egg

  1. Pingback: Hi fellow Unconventional Kitchen fans! – Losing weight with real, unprocessed food.

  2. This looks delicious! My son could eat spinach all day long.
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