Peppery, Creamy Greens With Eggs

Eggs. Rich cream. Peppery greens. I didn’t invent this low-fuss, highly satisfying trifecta, but I certainly have something to say about it: Please, please, please, skip mild greens like spinach, and instead choose options with robust flavor, like mustard greens, wild arugula, peppery watercress, or, best of all, a mixture of all three. Not only are spicy greens inherently more interesting, but they actually provide balance to the eggs and cream. Sweet onion, garlic, and black pepper round out the other flavors as well as olive oil, which adds a sharp bite of its own. Toast is key for sopping it up, either torn into pieces or used as tartine with eggs and cream sitting on top.

Some practical stuff: Make sure you have a lid to fit your large skillet; these eggs are cooked on the stovetop and the lid allows for easy peeking and ensures that the tops of the eggs gently set at the same rate as the bottoms.