Thanks to the addition of flavored goat cheese, the slow-cooked eggs came out creamy and delicious. Although I used arugula, a somewhat bitter green, it works nicely with the eggs and cheese. This recipe is easily adaptable: use what ever greens you want (kale, escarole, broccolini, etc.) and any type of melty cheese (ricotta, cream cheese, etc.). Get the uncomplicated technique here.
There are many ways that I've been trying to eat healthier.
There are many ways that I've been trying to eat healthier. I'm consuming less meat and more beans, while incorporating heart-friendly greens into every meal. Normally I'll toss greens with a quick vinaigrette and serve them alongside an entrée like a fried egg sandwich or bowl of soup, but one recent morning, I decided to make my own variation of green eggs no ham.