Peppery mustard greens. Luscious cream. Custardy egg yolks.

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Creamy Greens With Eggs

By Christian Reynoso

Photo of Peppery Creamy Greens with Eggs in a skillet.

In this fancy-but-easy brunch recipe from Epi contributor Christian Reynoso, a mixture of peppery greens—like mustard greens, wild arugula, and watercress—bring balance to the custardy eggs and cream. Sweet onion, garlic, black pepper, and olive oil round out all of the flavors. Serve this dish with toast for sopping everything up.

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INGREDIENTS

• ½ cup heavy cream
• 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• ½ cup low-sodium vegetable broth or water
• 2 Tbsp. extra-virgin olive oil, plus more for drizzling
• 1 small onion
• 4 garlic cloves
• 6 cups coarsely chopped peppery greens (such as mustard greens, wild arugula, or watercress)
• 4 large eggs
• Flaky sea salt
• Freshly cracked black pepper
• 4 thick slices bread

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