Mushroom Free Soft-Boiled Eggs over Wilted Greens
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Learn more →Ingredients
2 servings
For the eggs
- 4 large eggs
For the greens
- 3 tbsp olive oil, divided
- 2 cloves garlic, thinly sliced
- 1 small bunch swiss chard (about 6 oz), stems thinly sliced, leaves roughly torn
- 2 cups kale, stems removed, leaves roughly torn
- ¼ tsp fine sea salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a full boil over high heat. Gently lower the eggs into the boiling water with a slotted spoon, reduce the heat to a steady simmer, and cook for exactly 7 minutes for a jammy, set-but-soft yolk.
- 2
While the eggs cook, prepare an ice bath by filling a bowl with cold water and a generous handful of ice. When the 7 minutes are up, transfer the eggs immediately to the ice bath and let them sit for 5 minutes until cool enough to handle.
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