Categories: Eats, Life Style

Greens with Eggs and Bacon

Hey, What’s Cookin’?

Greens with Eggs and Bacon is a light yet super-satisfying dish that’s perfect for breakfast & brunch as well as lunch or dinner! Yeah, it’s so freakin’ good you will enjoy it any time of the day!

Bunches of Swiss chard–both stems and leaves–are sauteed with garlic, scallions, spices, and green peas, and are served with eggs and just enough bacon to provide great flavor. And (bonus!) it takes only 1 pan to chef up this tasty meal. You’ll be suprised at how much you enjoy this–give it a try!


Greens with Eggs and Bacon

Adapted from: a recipe by Melissa Clark for NYT Cooking

Serves: 3


  • 3 slices thick-cut bacon, diced
  • 1 tbs extra-virgin olive oil (if needed)
  • 1 bunch (5-7) scallions, whites and greens separated; thinly sliced
  • 2 bunches red or rainbow Swiss chard; stems thinly sliced & leaves coarsely chopped
  • 2 garlic cloves, minced
  • 1/4 tsp fine sea salt
  • 1/4 tsp red-pepper flakes
  • 1/2 cup chicken or vegetable broth, or water
  • 1 cup fresh or frozen peas (no need to thaw them if frozen)
  • 6 large eggs
  • Salt & pepper, to taste


  1. Add bacon to a nonstick skillet. Cook on medium, stirring occasionally, until fat has rendered and bacon is crisp, about 5 to 7 minutes. Transfer bacon to a paper towel-lined plate. Do not pour off the bacon fat.
  2. To the same skillet, add scallion whites & chard stems; cook until softened, stirring occasionally, about 7 minutes.  Stir in garlic, salt and red pepper and cook for another 1 to 2 minutes. If the mixture seems too dry at any point or starts to stick/scorch, add the oil.
  3. Add the scallion greens, chard leaves, and broth. Set the heat to medium-low, and cook uncovered, stirring occasionally, about 20 minutes or until the liquid is mostly evaporated. If using fresh peas, add them during the last 5 minutes of cooking; if using frozen peas, stir them in with the greens.
  4. Crack eggs into the greens. Season eggs with salt and pepper, then cover pan completely and cook until eggs are cooked to taste; 5 minutes for runny yolks, 7 minutes for solid. Sprinkle bacon over all. Serve eggs plus greens to each diner.



  • Want a little more protein? I highly recommend slicing 3-4 precooked, nitrate-free chicken sausages and adding them in Step 3.
  • Love those greens so much you want more? Go ahead and add a third bunch of Swiss Chard, plus another clove of garlic!





Photograph via personal collection

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